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

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

  1. Melissa

    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.


  2. Michelle

    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!!


  3. fuzzydancer

    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!


  4. Randa

    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!


  5. Ellen

    Shrimp and Avocado Citrus Salad
    Yields 4 servings
    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
    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.


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