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.
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.
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:
Salad
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
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:Salad
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
A handful Sunflower Seeds, raw
A handful Cashew pieces, raw
3 tbsp black sesame seeds
Dressing
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
Dressing
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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