Wednesday, September 19, 2012

Wheat Berry Salad

You know how when you order take-out Chinese food and you get way more fortune cookies than the number of people in your party?  The highly sophisticated formula for food per person used by takeout Chinese restaurants is a mystery to me.  Since we always order enough for leftovers, it's ok  to get four cookies for two people.  A few weekends ago we ordered from a new-to-us place that turned out to have extremely generous portions.  Our order of two appetizers and three entrees (we like variety) came with seven fortune cookies.  Seven.  We ate the food for three meals, Jon even had some for extra breakfast and we still ended up throwing some away, along with five of those fortune cookies.  The shame of ordering nearly enough food for a football team prompted me to make a little healthy salad for us to detox on Monday.

Wheat Berry Salad

1/2 cup dried wheat berries, steamed - I soak mine overnight, and then simmer in fresh water for about an hour - about 1 cup cooked
1/2 cup uncooked rice, steamed - about 1 cup cooked
1 14 oz. can chickpeas, drained and rinsed
1 bell pepper, chopped
1 pint cherry tomatoes, sliced in half
2 green onions, sliced
1 cucumber, chopped

1/4 cup olive oil
2 Tablespoons balsamic vinegar
2 Tablespoons lemon juice
1 Tablespoon soy sauce or tamari
1 teaspoon dijon mustard
salt and pepper

In a large bowl, combine cooked wheat berries, rice, chickpeas and vegetables.
Whisk together dressing ingredients and pour over salad.

I served it over greens with crumbled goat cheese sprinkled on top.  And did not follow it up with a fortune cookie.


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