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Wheat Berry Salad with Feta and Almonds
Prep time 10 mins
Cook time 30 mins
Total time 40 mins
This satisfying entree salad is packed with protein-rich wheat berries and filled with crunchy fennel, creamy white beans, tangy feta and toasted almonds.
Author: Liz DellaCroce | The Lemon Bowl
Recipe type: Salad
Serves: 4
Ingredients
1 cup uncooked wheat berries - prepared according to package instructions
15 ounce can white beans - drained and rinsed (such as cannellini or Great Northern)
1 fennel bulb - core removed, diced
½ cup crumbled feta
¼ cup Diamond of California sliced almonds - toasted
¼ cup minced scallions
¼ cup minced parsley
2 tablespoons olive oil
2 tablespoons lemon juice
salt and pepper to taste
Instructions
Pre-heat oven to 350 degrees and spread sliced almonds in a single layer on a baking sheet. Roast until golden brown, 6-7 minutes.
While almonds are toasting, combine cooked wheat berries, white beans, fennel, feta, scallions and parsley in a large bowl.
Drizzle mixture with olive oil, lemon juice, salt and pepper. Toss well and check for seasoning, adjust accordingly.
Sprinkle toasted almonds on top and toss once more before serving.
Notes
Can be stored in air-tight container for up to 5 days.
Recipe by The Lemon Bowl at Wheat Berry Salad with Feta and Toasted Almonds - The Lemon Bowl
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Prep time 10 mins
Cook time 30 mins
Total time 40 mins
This satisfying entree salad is packed with protein-rich wheat berries and filled with crunchy fennel, creamy white beans, tangy feta and toasted almonds.
Author: Liz DellaCroce | The Lemon Bowl
Recipe type: Salad
Serves: 4
Ingredients
1 cup uncooked wheat berries - prepared according to package instructions
15 ounce can white beans - drained and rinsed (such as cannellini or Great Northern)
1 fennel bulb - core removed, diced
½ cup crumbled feta
¼ cup Diamond of California sliced almonds - toasted
¼ cup minced scallions
¼ cup minced parsley
2 tablespoons olive oil
2 tablespoons lemon juice
salt and pepper to taste
Instructions
Pre-heat oven to 350 degrees and spread sliced almonds in a single layer on a baking sheet. Roast until golden brown, 6-7 minutes.
While almonds are toasting, combine cooked wheat berries, white beans, fennel, feta, scallions and parsley in a large bowl.
Drizzle mixture with olive oil, lemon juice, salt and pepper. Toss well and check for seasoning, adjust accordingly.
Sprinkle toasted almonds on top and toss once more before serving.
Notes
Can be stored in air-tight container for up to 5 days.
Recipe by The Lemon Bowl at Wheat Berry Salad with Feta and Toasted Almonds - The Lemon Bowl
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