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.  

RecipesAlexandra Hedin