Wheat Berry Salad with Snap Peas, Carrots, and Almonds

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  • Makes: 8 servings
  • Serving Size: 1 1/4 cups each
  • Makes: 10 cups
  • Start to Finish: 30 mins
  • Total Time:

Wheat Berry Salad with Snap Peas, Carrots, and Almonds

Directions

  1. In a large bowl toss to combine first four ingredients (through green onions). For dressing, in a bowl whisk together next five ingredients (through wasabi paste).
  2. Pour dressing over wheat berry mixture in bowl; toss to coat. Divide microgreens among serving bowls. Top with wheat berry mixture. Sprinkle with almonds.

From the Test Kitchen

*Tip

For 4 cups cooked wheat berries, in a large saucepan bring 5 cups water to boiling. Slowly add 1 1/2 cups wheat berries and return to boiling; reduce heat. Simmer, covered, 45 to 60 minutes or until most of the water is absorbed and the wheat berries are tender; drain. Wheat berries can be cooked ahead and refrigerated in an airtight container up to 3 days.

Tip

If desired, substitute cooked farro, rice, bulgur, or barley for the wheat berries.

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Nutrition Facts (Wheat Berry Salad with Snap Peas, Carrots, and Almonds)

  • Per serving:
  • 325 kcal ,
  • 15 g fat
  • (1 g sat. fat ,
  • 4 g polyunsaturated fat ,
  • 9 g monounsaturated fat ),
  • 0 mg chol. ,
  • 723 mg sodium ,
  • 43 g carb. ,
  • 8 g fiber ,
  • 12 g sugar ,
  • 10 g pro.
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