The 'She Eats Salads' blog, take one hundred and ninety-five. I know, another salad. But it's hot here and salads don't involve heat (for the most part). That and they're so healthy, I can't help myself.
As far as this one goes? I heart wheatberries... they're like, my new favorite thing. Chewy, filling, fun to eat; generally fantastic. Side note: I'm heading to Foodista's International Food Blogger's Conference (IFBC) this weekend with my mom and family. I am so excited for the whole conference and, Kelli from Joseph's Grainery is going to have her wheatberries there so I am excited to pick some up!
This salad was made for the bridal shower I threw for my BFF this weekend. Being a veg-ish, I made the non-meat salad and my mom ever so graciously volunteered to make the meaty salads. As I was making this one, I found it very hard to stay out of it; but I was ok with that because it's really good for you. Tangy and spicy, mixed with the chewy wheatberries and crunchy fresh veg makes for a carnival of textures and flavors... it was a big hit!
1 cup wheatberries
2 cups water
1/2 zucchini, quartered and sliced thin
1/2 yellow squash, quartered and sliced thin
1/2 sweet onion, chopped
2 small carrots, quartered and sliced thin
1/2 cup parsley, chopped
1 cup raw kale, chopped fine
For the dressing:
2 Tablespoons citrus vinegar
1/2 teaspoon red pepper paste
3 Tablespoons extra virgin olive oil
1 Tablespoon lemon juice
2 teaspoons curry powder
2 teaspoons ginger, finely minced
salt and pepper
In a pot, combine the wheatberries and 2 cups water with a little salt and cook according to wheatberry package instructions.
While your wheatberries are cooking, chop all your veg and put into a bowl. That would be the zucchini, yellow squash, onion, carrot, parsley and kale.
In a jar or other shakeable container, combine the citrus vinegar, red pepper paste, olive oil, lemon juice, curry powder, ginger, salt and pepper. Cover with the lid and shake really really well.
When your wheatberries are done, stir to fluff. Now, if you want to serve the salad hot, go ahead and combine wheatberries with your bowl of veg. If you're going to serve it cold (or serve it later... it keeps really well), let your wheatberries cool. This is done best by pouring them onto a cookie sheet.
When cool, combine with your bowl of veg. Add your dressing and combine well. Make sure to taste it at this point and add a little more salt and pepper, if necessary.
As I mentioned, you can serve it right away or store it in the fridge for later... it stores really well.
At the time of service, either on a plate or family style, in a bowl, garnish with a bit more fresh chopped parsley.