|Recipe from: chewnibblenosh|
Image Credit: Christine
Summer Veggie Wheat Berry Salad
“We really enjoyed this light, but hearty, salad that night. The flavors reminded us of another one of our summer favorites, Gazpacho! The leftovers served perfectly as a healthy lunch for me the next day…and the day after that, too!” Christine
1 cup wheat berries
1 lb tomatoes, finely chopped
1 green bell pepper, finely chopped
1 cucumber, halved lengthwise, seeded, and finely chopped
3 celery stalks, cut lengthwise into thirds and finely chopped
½ small red onion, finely chopped
2 tablespoons olive oil
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
½ teaspoon salt (optional)
Several dashes Tabasco sauce
Cook the wheat berries according to the directions on the package.
How long it takes all depends on the type you purchase!
After they have cooked, drain them in a colander and allow to cool just a bit.
Mix together all of the chopped vegetables in a large bowl.
Whisk together the dressing ingredients.
Add the wheat berries to the vegetables, and stir together, along with the dressing.
If serving soon, allow to marinate at room temperature for about 20 minutes before serving.
If serving later, cover and refrigerate until ready to serve.
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