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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Edamame and Wheat Berry Veggie Salad Recipe

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This recipe for Edamame and Wheat Berry Veggie Salad is from Nutrition Balance Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup barley
2 1/2 cups broth, vegetable
1 tsp rosemary, dried
2 cloves garlic, raw
1 1/2 cup basil fresh
1 1/4 cup pine nuts
2 tbsp lemon juice
2 tbsp olive oil
1 can (14 oz) artichoke hearts, canned, drained
1 cup soybeans, green, raw
2 cups spinach, raw
1/2 cup strips or slices carrots, raw
Directions:
Directions:
In saucepan add vegetable broth, wheat berries, and rosemary. Bring to boil and then simmer for about one hour, until tender. Drain excess broth and let cool.

Blend basil, oil, lemon juice, and pine nuts in food processor and chop fine. Process until smooth.
Drain, rinse, and halve artichoke hearts. Toss with the cooked wheat berries, dressing, carrots, edamame, and spinach leaves. Serve warm or cold.
Number Of Servings:
Number Of Servings:
6 (3/4 cup) servings
Personal Notes:
Personal Notes:
Yield: 6 servings
Serving size: 3/4 cup

Other veggies such as bell pepper or onion slices can be added to salad. If pressed for time dressing can simply be mixed together and poured over salad without using a food processor. Enjoy!

Nutritional Values
Calories 244
Calories from Fat 79
Total Fat 9 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 557 mg
Total Carbohydrate 34 g
Dietary Fiber 8 g
Sugars 2 g
Protein 11 g

 

 

 

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