Sunday, May 13, 2012


I made 2 different salads this weekend and have been chowing down on them...

The first was a recipe from Whole Foods and its a Wheat Berry Salad.  I changed it up a little bit so here is what I did:

1/2 cup uncooked wheat berries
Salt and pepper to taste
1 orange
1 tablespoons lemon juice
1 tablespoons grape seed oil (use whatever oil you prefer)
2 small raw beets
1 small handful bagged grated carrot
2 celery stalks, thinly sliced
1/2 bag broccoli slaw
2 small bunches green onions, trimmed and thinly sliced

Place wheat berries in a large bowl and cover with several inches of cold water. Let soak 8 hours or overnight. Drain and rinse the berries and place them in a large saucepan. Cover by several inches of salted water and bring to a boil. Reduce heat to medium low, cover, and simmer until berries are tender and some break open, about an hour. Drain well and set aside to cool.

Put the beets in a microwave safe container, cover with water and cook for 3 minutes.  When you pull them out they will be easier to cut.  Cut into thin strip. (Note: To avoid staining your hands with beet juice, wear kitchen gloves.  If you have a food processor you can keep the beets raw and use the shredding attachment on a food processor.)

Zest orange then transfer zest to a large bowl. Add juice of half the orange (save remaining for another use), lemon juice, oil, salt and pepper and whisk to make a dressing. Add cooled wheat berries and toss.  Add beets, carrots, raisins and green onions and toss again. 

Refrigerate for at least 1 hour.

The second salad was also from Whole Foods.  I tried their Superfood Salad and loved it.  If you live near a Whole Foods I would recommend just buying the salad, it's not much cheaper to just make it, but I did change up the recipe a little bit, of course, so here is where I found the original and this is how I changed it up:

2 cup Kale, thinly sliced
2 cup Nappa cabbage, thinly sliced
1/2 bag grated carrots
1/2 red onion, thinly sliced
2 stalks celery, thinly sliced
1 C Blueberries
1/2 cup Grape tomatoes
1/2 cup Edamame, shelled
3 tbsp unsweetened dried coconut flakes
1/4 cup dried cherries and cranberries (from the bulk section at Publix)
A handful Sunflower Seeds, raw
A handful Cashew pieces, raw
3 tbsp black sesame seeds

1 cup POM pomegranate and blueberry juice
3 tbs lemon juice
1 clove Garlic, minced
1 tbsp grapeseed oil
Salt to taste
Pepper to taste
Cayenne powder to taste

Put the dressing ingredients in a close-able container and shake.  Pour over all the salad ingredients.  Refrigerate for at least one hour.  Eat within a few days... it will go bad fast.

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