This recipe is very fresh and light.It pairs well with any barbecue meats or seafood, and can be made into a rounded meal by adding diced chicken, shrimp, tofu or other protein source.
2 ½ cups low sodium chicken broth 1 cup uncooked wheat berries* nonstick cooking spray 12 oz bag frozen corn 1/8 teaspoon kosher salt 2 cups baby spinach leaves 1 cup cherry tomatoes ¼ cup red onion, chopped
Dressing: 2 Tablespoons apple cider vinegar 1 teaspoon grated orange peel 2 Tablespoons orange juice 2 Tablespoons extra virgin olive oil or canola oil 1 Tablespoon honey 1/8 teaspoon ground cayenne pepper ¼ teaspoon Kosher salt
In a medium saucepan, heat broth and wheat berries to a boil. Cover and reduce heat to low, following directions on the package determine cooking time* .When tender, drain and rinse with cold water.Drain well and set aside.
While wheat berries are cooking, heat oven (or large toaster oven) to 450F. Spray baking pan with nonstick spray and spread out corn.Sprinkle with 1/8 tsp Kosher salt, and bake for 12-15 mins. Remove from oven and set aside.
In a large mixing bowl combine wheat berries, corn, spinach, tomatoes and chopped onion.
In a small bowl combine dressing ingredients and whisk well until blended.Pour over salad and gently mix until well combined. Let stand at least 15 minutes to allow flavors to develop.
Makes 8 servings: 178 calories, 4g fat, .5g sat fat, 78mg sodium, 5g fiber, 5g sugar, 5g protein
*depending on the brand of wheat berries you purchase, the cooking time will vary greatly. Nature’s Earthly Choice (www.earthlychoice.com) is parboiled and will only require 15 minutes to cook.Some brands can take over an hour and up to 2 hours.