Lentil And Wheatberry Salad
Description
This robust salad combines the nutty chew of wheatberries with the earthy depth of lentils for a satisfying plant-based meal. The grains are simmered until tender but firm, then tossed with fresh seasonal vegetables like yellow squash, green peppers, and fresh herbs. The result is a dish with wonderful texture and vibrant flavors, perfect for lunchboxes, picnics, or a light dinner. It holds up well at room temperature, making it an ideal make-ahead option for busy weeknights or potlucks.Ingredients
Directions
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Place wheat berries and 2 cups of water in a saucepan.
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Bring to a boil, then reduce heat, cover, and simmer for 45 minutes to 1 hour until tender but still chewy.
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Sort lentils, removing any stones or debris, and rinse thoroughly.
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Place lentils in a saucepan with 1 cup of water.
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Bring to a boil, then reduce heat, cover, and simmer for about 30 minutes until done but not mushy.
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Drain any excess water from both the wheat berries and lentils.
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Transfer grains to a large bowl and chill while preparing vegetables.
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Chop assorted vegetables such as yellow summer squash, green pepper, sweet onion, and mushrooms.
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Add chopped vegetables, frozen peas, and fresh herbs to the cooled grains.
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Toss everything together with fat-free red wine vinegar dressing until evenly coated.
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Chill for at least 15 minutes before serving.
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 219.6kcal
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 3.6mg1%
- Total Carbohydrate 54.0g18%
- Dietary Fiber 4.4g18%
- Sugars 44.9g
- Protein 3.1g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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