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Full Online Book HomeLearning KitchenSalads And Dressings - Grains - Tex-mex Wheat Berry Salad With Tomatillo Vinaigrette
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Salads And Dressings - Grains -  Tex-mex Wheat Berry Salad With Tomatillo Vinaigrette Post by :Laughdrjr Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1322

Click below to download : Salads And Dressings - Grains - Tex-mex Wheat Berry Salad With Tomatillo Vinaigrette (Format : PDF)

Salads And Dressings - Grains - Tex-mex Wheat Berry Salad With Tomatillo Vinaigrette

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)


Whisk together the tomatillos, lime juice, oil, vinegar, jalapeno, and salt.

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.

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.

Source: Eat, Drink, and be Healthy

NOTES : It's fine to make the wheat berry part ahead of time. But wait to toss the greens with the vinaigrette just prior to serving so they stay crisp.

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.
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