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Wednesday, September 25, 2013

Cook it :: Greek Wheatberry Salad {+ a giveaway!}

** GIVEAWAY CLOSED OCTOBER 1, 2013  **


My kids eat a lot of vegetables.  I know they could eat more, but compared to most kids, they eat a lot of vegetables.  I would guess about 90% of that is luck.  They like broccoli and asparagus and cucumbers.  And because I know they will eat so many things, I continually push the limits to get them to eat more vegetables and more healthy food.  Wheatberries are a legitimate 'pie in the sky' concept.

I adore wheatberries.  They are packed with nutrition and are super tasty and crunchy.  Wheatberries can be paired with almost anything as a salad - so I decided to give a little twist on a Greek salad and see what would happen.  My kids eat olives, they eat pickles, they eat cheese, they eat cucumbers - this didn't seem too far of a stretch.   They picked out what they wanted to eat and left the rest.  I call it a draw.  



Did you know that if you replaced one meal per day in your home with a salad it would translate to a 100 calorie a day reduction?  And think of all of the good things you are putting in your body!  I partnered with the Whole Kids Foundation to give you $50 in cash money {actually a gift card} to create your own salad.  

** Must be a friend of Alexandra Hedin on Facebook then,

** In the comments below, tell me what your favorite salad is to make at home and you'll be entered to win a $50 gift card to Whole Foods.  The winner will be announced next Tuesday, October 1st via Facebook!  I can't wait to see what you're making and to try it on my own children!  



1 cup wheatberries
3 1/2 cups water
1/2 cup kalamata olives, sliced
1/4 cup pickled bell peppers, chopped
1/2 cup chopped cucumber
4 ounces crumbled feta
1/4 cup chopped parsley
1/4-1/3 cup olive oil
salt

In a saucepan, bring water and wheatberries to a boil.  Reduce heat and simmer until water has evaporated {about one hour}.  Watch the pot carefully during the last ten minutes so the wheatberries don't scorch.  

Pour wheatberries into a bowl and allow to cool while you prepare the rest of the ingredients.  Toss everything together and let rest at least 30 minutes - but up to overnight.  Season with salt just before serving.  





8 comments:

Melissa said...

I love to make Kris Carr's Chopped Asian Salad! Healthy and yummy!

1 cup kale, finely chopped
1 cup leafy green of choice
1 cup carrots, chopped
1 cup sprouts of choice
1 cup snap peas, chopped
3 scallions, diced
1 avocado, ½ for salad and retain ½ for dressing
2 tablespoons sunflower seed butter or tahini
½ teaspoon garlic powder
juice of 1 lime
1 tablespoon apple cider vinegar
1 teaspoon natural sweetener
¼ cup water

1. Place the kale in a large mixing bowl. Massage with hands until it becomes wilted. Literally “massage the kale” and it will get tender – about 2 minutes.

2. Add greens, avocado, carrots, snap peas, sprouts and scallions to bowl with kale.

3. To make the dressing, combine ½ of the avocado, 2 tablespoons sunflower butter or tahini, garlic, lime juice, vinegar, sweetener and water.

4. Toss the salad ingredients in this dressing before serving.

Lauren Reese said...

Very traditional, but I love to make a great cobb salad--it's always a treat to put bacon in a salad!

Greek salads are a close second though...thanks for the recipe.

Michelle said...

Lately with the changing weather I'm craving a spinach salad with Rouge River Blue Cheese, dried cranberries, diced honey crisp apples, caramelized walnuts and dress with this simple vinaigrette.

1/2 cup good balsamic vinegar
3/4 cup good olive oil
1t sugar
2t Dijon mustard
1 large shallot minced
salt and pepper
Shake in a mason jar to emulsify.

It's SO good!!

Janssen said...

I love the roasted carrot and chickpea salad I make (this reminds me to make it again soon). http://www.everyday-reading.com/2013/06/chickpea-salad-with-roasted-carrots-and.html

fuzzydancer said...

I make something similar to this but with quinoa. Delish!

Another quinoa fav:
1 cup quinoa
grape tomatoes, quartered
fresh mozzarella pearls
10 large basil leaves (ribboned)
basil oil
sea salt and pepper to taste!

Randa said...

I love making chicken and fruit salads! I don't have a real recipe but it basically boils down to this:

Couple of handfuls of leafy greens [my favorite - spinach].
1/2 cup chopped chicken
4-5 strawberries, halved
Half an apple, chopped
A few slices of red onion
A sprinkle of feta cheese
Handful of walnuts
And a simple vinaigrette.

So yummy and quick!

Ellen said...
This comment has been removed by the author.
Ellen said...

Shrimp and Avocado Citrus Salad
Yields 4 servings
Ingredients:
For the Shrimp
1 ½ teaspoon olive oil
12 ounces medium shrimp, peeled and deveined
1 ½ teaspoons chili powder
¼ teaspoon kosher salt
1/8 teaspoon pepper
For the Dressing
3 tablespoons fresh lime juice
2 tablespoons olive oil
¼ teaspoon salt
1/8 teaspoon pepper
2 tablespoons chopped fresh cilantro
 1 teaspoon honey
For the Salad
1 avocado, pitted and sliced into 12 wedges
8 cups romaine lettuce
1 orange, peeled and cut into wedges
Preparation:
1. Make the Dressing: In a medium bowl, whisk together lime juice, olive oil, salt, pepper, cilantro, and honey. Set aside while you prepare the shrimp.
2. Make the Shrimp: Toss together shrimp, chili powder, salt, and pepper in a medium bowl.
3. Heat olive oil in a large skillet over medium-high heat. Add shrimp and sauté until done, stirring frequently; about 3 minutes or until opaque.
4. Assemble the Salad: Arrange 2 cups of lettuce on four plates. Divide shrimp, avocado, and orange wedges evenly among the dishes. Drizzle with dressing. Serve immediately.