Wheat Berry, Baby Kale, and Cranberry Salad (TNT)

This is a wonderful and very healthy salad!!
Enjoy
hugs,
peg


Wheat Berry, Kale, and Cranberry Salad


If your supermarket carries frozen or shelf-stable precooked wheat berries, you'll save 50 minutes; use 1 cup of cooked grains.

Cooking Light SEPTEMBER 2013

Yield: Serves 2 (serving size: about 2 cups)

Hands-on: 15 Minutes

Total: 1 Hour



Ingredients











1/2 cup uncooked wheat berries

2 cups shredded baby kale

1/2 cup diced celery

1/4 cup minced red onion

1/4 cup dried cranberries

1 tablespoon cider vinegar

1 1/2 teaspoons olive oil

3/8 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper



Preparation









1. Place wheat berries in a medium saucepan. Cover with water to 2 inches above wheat berries; bring to a boil. Cover, reduce heat to medium, and cook 50 minutes or until chewy-tender. Drain and rinse with cold water; drain.

2. Place wheat berries and remaining ingredients in a large bowl; toss gently.

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov .

Recipe source: http://www.myrecipes.com/recipe/kale-cranberry-salad