INGREDIENTS
- 1¾ cups chilled, cooked wheat berries
Salad Dressing
- ¼ cup balsamic vinegar
- 3 Tbsp extra virgin olive oil
- 2 tsp Dijon mustard
Salad
- 1 (19 fl oz/540 mL) rinsed, drained can lentils
- 1 cup thinly sliced fresh mint leaves
- 1 cup diced red onion
- 1 cup (6 oz/170 g) crumbled feta cheese
- 3 cups rinsed, patted dry, tops removed strawberries and quartered
METHOD
- Make sure your cooked wheat berries are cold—if needed, chill at least 4 hours or overnight.
- When the wheat berries have chilled, start making the salad dressing. In a large bowl, whisk together the vinegar, oil, and Dijon.
- Add the wheat berries, lentils, mint, red onion, and toss well. Fold in the feta. Just before serving, add the strawberries, gently combine, and enjoy.
1 Serving= ½ cup
Per serving: 129 Calories, 5.2 g Total Fat, 1.7 G Saturated Fat, 0 g Trans Fat, 9 mg cholesterol, 164 mg Sodium, 16 g Carbohydrate, 3.3 g fibre, 2.8 g sugars, 10 g Added Sugars, 4.2 g Protein, 197 mg Potassium
Carbohydrate choice = 1 choice
Professional home economist tip:
Cook a pot of whole grains or quinoa, which is technically a seed, to have on hand for dinners.