WHEAT SALAD
I serve this creamy wheat and pineapple salad at Thanksgiving and Christmas dinner. It's a family favorite!
Provided by Melanie
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes
Time 10h
Yield 10
Number Of Ingredients 6
Steps:
- Soak wheat berries in a bowl of water for at least 5 hours or overnight. Drain and place in a slow cooker with enough water to cover by one inch. Cover, and cook on Low setting for 5 to 6 hours, until tender. Add more water if needed. When tender, drain, and rinse under cold water to chill.
- In a large bowl, stir together the cream cheese, pineapple and lemon juice. Stir in the dry pudding mix until smooth. Stir in the wheat berries until evenly coated. Fold in whipped topping just before serving. Refrigerate any leftovers.
Nutrition Facts : Calories 284 calories, Carbohydrate 37.7 g, Cholesterol 24.6 mg, Fat 13.9 g, Fiber 4.2 g, Protein 4.7 g, SaturatedFat 9.9 g, Sodium 213.2 mg, Sugar 18.8 g
RAW VEGETABLE SALAD
This is a flavorful and crunchy vegetable salad tossed with peanuts and bacon bits.
Provided by Pamela Brown
Categories Salad Vegetable Salad Recipes
Time 25m
Yield 18
Number Of Ingredients 13
Steps:
- Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown, 10 to 15 minutes. Drain bacon on a paper towel-lined plate; crumble.
- Mix broccoli, cauliflower, celery, peas, and cranberries in a large bowl.
- Whisk mayonnaise, Parmesan cheese, sugar, onion, vinegar, and salt together in a bowl. Pour dressing over the salad; add nuts and bacon and toss well.
Nutrition Facts : Calories 283 calories, Carbohydrate 15 g, Cholesterol 14.3 mg, Fat 23.3 g, Fiber 2.9 g, Protein 5.5 g, SaturatedFat 4.4 g, Sodium 373.5 mg, Sugar 10.1 g
WHEAT SALAD WITH VEGETABLES
From 'Mediterranean Fresh', by Joyce Goldstein. Sounds delicious. Using Farro Wheat which has a nutty taste & texture. Don't overcook the grain. You want it tender but still chewy. Start checking for 'doneness' after 20 minutes. PS: I've made this using pearl barley as I didn't have any Farro wheat. This sub worked really well. My picture shows the barley version.
Provided by Kiwi Kathy
Categories Grains
Time 30m
Yield 8 , 8 serving(s)
Number Of Ingredients 14
Steps:
- Bring water to boil and add Farro Wheat and salt. Reduce heat to low, cover and simmer for 20 minutes or until done. If Farro is ready but not all the water absorbed, drain grain in a sieve.
- Place the drained farro in a bowl, toss with EVO and let cool.
- When cooled, toss the farro with half the dressing and salt and pepper to taste.
- Fold in the onion, celery, cucmber, tomatoes, argula, parsley, mint and remaining dressing and toss again.
- Taste and adjust the seasoning if required.
- Garnish with olives.
- Serve at room temperature.
Nutrition Facts : Calories 120.5, Fat 4, SaturatedFat 0.6, Sodium 12.3, Carbohydrate 20.1, Fiber 3.9, Sugar 2.5, Protein 3.1
GREEN WHEAT AND ROASTED VEGETABLES WITH HERB SALAD
Provided by Elaine Louie
Categories dinner, weekday, salads and dressings
Time 45m
Yield 4 servings
Number Of Ingredients 23
Steps:
- For the green wheat: Place a medium saucepan over medium heat, and add olive oil, diced vegetables and bay leaf. Stir, cover and cook, stirring occasionally, until tender, about 5 minutes. Add green wheat and cook uncovered, stirring, until lightly browned, 3 to 5 minutes. Add broth or water, and season to taste with salt and pepper. Cover and reduce heat to low. Simmer, stirring every five minutes, for 30 minutes. Meanwhile, prepare roasted vegetables and herb salad.
- For roasted vegetables: Preheat oven to 400 degrees. Spread vegetables, mushrooms, garlic and thyme in a roasting pan. Lightly coat with olive oil and season liberally with salt and pepper. Roast until just tender (be careful not to overcook), about 20 minutes.
- For the herb salad: In a medium bowl, combine parsley, basil, mint, lemon juice, lemon zest and olives. Add olive oil to taste, and season with salt and pepper.
- To serve: When frik is cooked, mix in the spinach just before serving, and adjust salt and pepper to taste. Place a serving of green wheat in center of each of four plates, and arrange roasted vegetables on top as desired. Garnish each plate with herb salad, and serve immediately.
WHOLE WHEAT ROTINI PASTA SALAD
Fabulous light pasta salad with carrots, asparagus, tomatoes, and green onions. It gets better the longer it marinates, so don't be afraid to prepare it ahead of time and stick it in the refrigerator a few hours.
Provided by tlabrum
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot with lightly salted water to a rolling boil. Cook rotini at a boil until the pasta is cooked yet slightly firm to the bite, about 8 minutes; drain.
- Rinse the pasta with cold water until completely chilled; drain completely.
- While the pasta cooks, whisk the apple cider vinegar and olive oil together in a large bowl until blended. Stir feta cheese, basil, salt, and black pepper into the vinaigrette.
- Fold the asparagus, tomatoes, carrots, green onions, and garlic into the vinaigrette to coat evenly.
- Stir the cooled pasta into the vegetable mixture; toss until evenly mixed.
Nutrition Facts : Calories 351.8 calories, Carbohydrate 52.2 g, Cholesterol 5.6 mg, Fat 11.7 g, Fiber 6 g, Protein 11 g, SaturatedFat 2.4 g, Sodium 125.8 mg, Sugar 7.5 g
SPICED VEG WITH LEMONY BULGUR WHEAT SALAD
A warm, colourful vegetarian salad, full of Moroccan flavours
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 9
Steps:
- Mix together the oil, honey and harissa, then drizzle half over the aubergines and pepper. Season well. Heat a griddle pan, then cook the veg for 10-15 mins, turning until lightly charred and cooked through.
- Meanwhile, tip the bulgur wheat into a large bowl and pour over boiling water so it is well covered. Let it sit for 10 mins until softened and plump, drain, then pour over the remaining dressing, the lemon juice, zest and mint leaves. Season well and toss everything together. Serve the roasted vegetables on top of the bulgur, drizzled with yogurt, if you like.
Nutrition Facts : Calories 448 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 21 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.12 milligram of sodium
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