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Tex-Mex Wheat Berry Salad with Tomatillo Vinaigrette

Source of Recipe


Eat, Drink, and be Healthy






List of Ingredients



• Tomatillo Vinaigrette:
  
• 1 cup fresh tomatillos, chopped (about 5 large)
  
• 2 tablespoons fresh lemon juice
  
• 3 tablespoons olive oil
  
• 1 tablespoon white wine vinegar
  
• 2 tablespoons minced seeded jalapeno pepper
  
• coarse salt to taste
  
• Salad:
  
• 1 cup soft wheat berries pr spelt berries
  
• 5 cups water
  
• 1/4 teaspoon coarse salt
  
• 1 large yellow bell pepper, julienned (about 1 cup)
  
• 1 cup pear or cherry tomato halves
  
• 1 medium avocado, chopped (about 1 cup)
  
• 5 cups mixed greens or shredded romaine lettuce
  
• 2 tablespoons pine nuts, toasted (optional)
  






Instructions



1. Whisk together the tomatillos, lime juice, oil, vinegar, jalapeno, and salt.
   
   
2. Place the wheat berries, water and salt in a large saucepan over high heat. Cover and bring to a boil. Reduce heat and simmer 15-20 minutes or until wheat berries are tender-crunchy. Remove from heat. Cool in the liquid. Drain and place in a medium bowl. Add the yellow pepper and the remaining ingredients. Pour half of the vinaigrette mixture into the wheatberry mixture and toss gently.
   
   
3. Place the mixed greens in a large bowl and toss with the remaining vinaigrette. To serve, place 1 cup greens onto each of 5 plates. Top each with 1 cup of the wheat berry mixture and garnish with pine nuts, if desired.
   
   
4. Serving: 1 cup wheat berry salad, 1 cup mixed greens-255 cal, 6.1g pro, 35g carb, 3.1g fiber, 115mg sod, 12.7g fat, 0mg chol.