WHEAT BERRY, ROASTED CORN AND SPINACH SALAD
Adventure into a sassy salad bursting with whole-grain goodness and vitamin-rich spinach.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h
Yield 6
Number Of Ingredients 15
Steps:
- In 2-quart saucepan, heat water, wheat berries and 1/2 teaspoon salt to a rolling boil over high heat. Reduce heat to low; cover and simmer 1 hour 15 minutes to 1 hour 30 minutes or until tender. Drain; rinse with cold water to cool. Drain well.
- Meanwhile, heat oven to 450°F. In ungreased 15x10x1-inch pan, evenly spread corn. Drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon salt. Bake 15 minutes to roast corn. Set aside.
- In large bowl, stir together wheat berries, corn, spinach, tomatoes and onion.
- In 1-cup measuring cup, mix dressing ingredients with wire whisk until well blended. Stir into salad. Let stand 15 minutes before serving to blend flavors.
Nutrition Facts : Calories 240, Carbohydrate 37 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 6 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 6 g, TransFat 0 g
WHEAT BERRY + SPINACH SALAD
Steps:
- Combine wheat berries in a medium pot with 3 cups of water. Bring to a boil, pop on a cover, and simmer for anywhere between 30-60 minutes or until the wheat berries are cooked through.
- In the meantime, grab a large bowl and whisk together extra virgin olive oil, lemon juice, ginger, garlic, salt and pepper. Add in baby spinach, golden raisins, and warm wheat berries.
- Stir everything together and adjust the seasonings. The heat of the wheat berries will wilt the spinach and plump up the raisins.
- Stir in the scallions and pistachios before topping with the crumbled goat cheese. Serve and enjoy!
WHEAT BERRY SALAD
Provided by Ellie Krieger
Categories side-dish
Time 1h38m
Yield 6 servings, serving size 3/4 cup
Number Of Ingredients 9
Steps:
- In a large pot combine the wheat berries and enough water to come 2 inches over the wheat berries. Bring to a boil and cook uncovered for 1 hour, or until tender. Drain and let cool. Toast the walnuts in a medium dry skillet over medium-high heat until fragrant, 2 to 3 minutes.
- In a large bowl, combine the wheat berries, walnuts, celery, dried cherries, scallions, parsley, olive oil and lemon juice. Season, to taste, with salt and pepper.
CORN AND SPINACH SALAD
As a child, I loved the combination of fresh spinach, crunchy nuts, a good tangy cheese and red onions. I would search different restaurants to discover how chefs prepared such a special salad. Here is my own creation.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (1/2 cup dressing).
Number Of Ingredients 16
Steps:
- In a small heavy skillet, cook walnuts over medium heat until toasted, about 3 minutes. Sprinkle with sugar and vinegar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool., In a large bowl, combine the spinach, red pepper, onion, corn, cheese and cranberries; sprinkle with walnuts. In a small bowl, whisk the dressing ingredients. Serve with salad.
Nutrition Facts : Calories 341 calories, Fat 24g fat (12g saturated fat), Cholesterol 46mg cholesterol, Sodium 484mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 2g fiber), Protein 16g protein.
SPINACH AND GRILLED CORN SALAD
Grilled corn kernels cut from the cob add smoky flavor to a simple tossed salad of baby spinach and red onion.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Preheat grill to high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grate for just 2 seconds). Lightly brush corn with oil, then season with salt and pepper. Grill corn, turning, until tender and blackened in places, about 8 minutes. Let cool slightly. Stand a cob on end, and carefully cut off kernels with a sharp knife using a downward motion. Repeat with other ear.
- Put vinegar in a small bowl, and add oil in a slow, steady stream, whisking constantly, until emulsified. Combine spinach, onion, and grilled corn in a serving bowl; season with salt and pepper. Toss salad with dressing just before serving.
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