Spring Wheat Berry Salad
This Spring Wheat Berry Salad is equal parts colorful, flavorful and nutritious! Surrounded by other healthy spring ingredients like asparagus, baby carrots, strawberries, celery rib, microgreens, bell peppers and goat cheese, the taste and texture of this wonderful wheat berry bowl is a work of art!
Chef Billy Parisi
Chef Billy Parisi
Recipe - Heinen's of Rocky River
Spring Wheat Berry Salad
Prep Time15 Minutes
Servings4
Cook Time60 Minutes
Ingredients
1 ½ cups wheat berries
4 ¾ cups water
½ bunch of thinly shaved asparagus
5 assorted color baby carrots, thinly shaved
1 cup strawberries, sliced
1 celery rib, thinly sliced
2 roasted red bell peppers, julienned
1 cup Vigeo Gardens microgreens
1/3 cup goat cheese crumbles
2 to 3 Tbsp. white balsamic vinegar
1/3 cup of Heinen’s lemon infused oil
Salt, to taste
Pepper, to taste
Directions
- Bring a pot water to a boil. Add the wheat berries, cover with a lid and simmer over low heat for 60 minutes. Drain and cool.
- To plate, add the cooled wheat berries to a large platter and generously top with the asparagus, carrots, strawberries, celery, peppers, microgreens, goat cheese, vinegar, oil and salt and pepper.
15 minutes
Prep Time
60 minutes
Cook Time
4
Servings
Directions
- Bring a pot water to a boil. Add the wheat berries, cover with a lid and simmer over low heat for 60 minutes. Drain and cool.
- To plate, add the cooled wheat berries to a large platter and generously top with the asparagus, carrots, strawberries, celery, peppers, microgreens, goat cheese, vinegar, oil and salt and pepper.
