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Wheatberry Salad
By Thrive Life · 16 servings
15m prep time
2h cook time
Who knew wheat was so delicious as a salad?
by Todd Leonard CEC
Print recipe
Ingredients
- 2 c Hard Red Wheat
- 1 c THRIVE Red Bell Peppers - Freeze Dried
- 1 c THRIVE Green Bell Peppers - Freeze Dried
- 1/4 c THRIVE Chopped Onions - Freeze Dried
- 1-1/2 c THRIVE Tomato Dices - Freeze Dried
- 1 Cucumber
- 1/4 c Cilantro
- 1 c THRIVE Shredded Mozzarella Cheese - Freeze Dried (reconstituted)
- Dressing
- 1/3 c Lemon juice
- 2 tbsp Cane Sugar
- 1 tbsp Dijon mustard
- 1 tsp Iodized Salt
- 1 tsp Garlic, minced
- 1 tsp THRIVE Chefs Choice
- 1.2 c Olive oil
Directions
- Cook wheat in 3 times its volume of water. Salt the water and cook for 1 1/2 to 2 hours, until tender. Run under cold water and drain to cool.
- Reconstitute peppers, onions, and tomatoes by adding to a small bowl and covering with water. Allow to sit for 5–10 minutes or until soft. Drain excess water.
- Combine cucumbers, cilantro, wheat berries, mozzzarella, and reconstituted vegetables in a large bowl.
- For the dressing, mix all ingredients together except oil and whisk to aerate. Add oil slowly while whisking to create an emulsion.
- Mix dressing into salad until well coated. Allow to refrigerate for 2 hours and serve.