- Rinse the wheat berries. Combine with 8 cups water in a medium pot. Bring to a boil over high heat, reduce heat to medium-high. Cook, covered, until wheat berries are tender (approx. 30 to 35 mins). Stir in cranberries during the last 2 minutes of cooking. Drain and rinse with cold water to stop the cooking process.
- Whisk olive oil with vinegar and salt in a large bowl. Season with black pepper. Stir in wheat berry mixture, kale, onion and bell peppers. Serve immediately. Keeps really well refrigerated for up to 1 day!
Monday, October 31, 2011
Wheat Berry, Kale & Cranberry Salad
WHEAT BERRY, KALE & CRANBERRY SALAD
1 cup dried wheat berries
1/2 cup dried cranberries
1/3 cup EVOO
3 tbsp balsamic vinegar
1/2 tsp salt
5 cups chopped kale
1/2 cup diced red or white onion
1 yellow bell pepper, diced