Wheatberry Salad

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
Vegetarians Family Dinner Recipes Make-Ahead Recipes Side Dish
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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

  1. 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.
  2. 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.
  3. Combine cucumbers, cilantro, wheat berries, mozzzarella, and reconstituted vegetables in a large bowl.
  4. For the dressing, mix all ingredients together except oil and whisk to aerate. Add oil slowly while whisking to create an emulsion.
  5. Mix dressing into salad until well coated. Allow to refrigerate for 2 hours and serve.

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