Salad is a tasty partner to any meal, but in this week’s Healthy Dish the salad really is the meal. Even better, it’s loaded with healthy protein, fiber and nutrition. Brian Reich, sous chef from Gourmondo Catering, prepares their delicious Wheat Berry Protein Salad.
Wheat Berry Protein Salad
10 to 12 Servings
This recipe can easily be halved to serve a smaller crowed.
2 ½ Cups Wheat Berries, cooked and chilled
2 Carrots, diced-¼’
2 Ribs Celery, diced-¼’
1 Red Pepper, diced-¼’
1 Yellow Pepper, diced-¼’
1 Red Onion, diced-¼’
1 Cucumber, diced-¼’
2 Cups Cannellini Beans
2 Cups Kidney Beans, drained and rinsed
2 Cups Garbanzo Beans, drained and rinsed
1 tsp. Garlic, diced-fine, drained and rinsed
1 ½ Cups Edamame Beans
1 ½ Cup Gourmondo’s Tuscan Herb Vinaigrette*
2 oz. Fresh Dill, chopped
In a pot boil 2 ½ cups of wheat berries to 6 cups of water for 45 minutes or until they bloom. Strain and refrigerate.
Meanwhile, dice carrot, celery, red & yellow peppers, onion, and cucumbers into approximately ¼’ dice and combine in a large bowl. Finely dice garlic and add to bowl. Rinse beans thoroughly and add to bowl. Add edamame and chilled wheat berries to the mixture. Toss with Gourmondo’s Tuscan Herb Vinaigrette and fresh dill.
*Gourmondo’s small-batch dressings are available at Metropolitan Markets, DeLaurenti’s, and other fine NW grocers, or you may substitute your favorite vinaigrette.