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Nutrition Facts
Nutrition facts per serving:
- Calories 284
- Protein(gm)8
- Carbohydrate(gm)50
- Fat, total(gm)8
- Saturated fat(gm)1
- Monosaturated fat(gm)4
- Polyunsaturated fat(gm)2
- Dietary Fiber, total(gm)12
- Sugar, total(gm)12
- Vitamin A(IU)5345
- Vitamin C(mg)18
- Thiamin(mg)0
- Riboflavin(mg)0
- Niacin(mg)3
- Pyridoxine (Vit. B6)(mg)0
- Folate(µg)28
- Sodium(mg)217
- Potassium(mg)560
- Calcium(DV %)81
- Iron(DV %)5
*Percent Daily Values are base on a 2,000 calorie diet
Winter Wheat Berry Salad
Makes:
4
servings
Prep:
20 mins
Cool: 10 mins
Cook: 40 mins to 50 mins
Cool: 10 mins
Cook: 40 mins to 50 mins
Ingredients
- 2 1/2 cups water
- 1 cup wheat berries, rinsed
- 2 tablespoons lemon juice
- 2 tablespoons canola oil
- 1 tablespoon maple-flavored syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 medium apple, cored, peeled, and sliced
- 1 large carrot, peeled and shredded
- 2 green onions, sliced
- 6 cups packaged fresh baby spinach
- 1/4 cup snipped dried apricots
Directions
In a small saucepan, bring water to boiling. Add wheat berries to boiling water. Return to boiling; reduce heat. Simmer, covered, for 40 to 50 minutes or until tender. Drain and transfer to a large bowl to cool.
In a small bowl, whisk together lemon juice, canola oil, syrup, cinnamon, salt, and pepper. Drizzle dressing over cooled wheat berries. Add apple, carrot, and green onions; toss to coat. Serve wheat berry mixture over baby spinach; sprinkle with dried apricots.
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