A quick and hearty one bowl salad. Perfect for packed lunches.
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Lunch, Salad
Cuisine: Vegan
Keyword: wholegrain
Servings: 4servings
Calories: 368kcal
Author: Trish Cowper | the infinebalance food blog
Ingredients
1-½cupscooked wheat berries
1red pepper diced
1cupof sliced radishesa small bunch
3green onions thinly sliced
¼cupchopped parsley
½cuptoasted almondschopped
1pear cored and chopped
for dressing:
1tablespoonbalsamic vinegar
½teaspoonDijon mustard
3tablespoonsextra virgin olive oil
salt and pepper to taste
Instructions
In a large salad bowl combine all dressing ingredients and whisk to combine.
Add salad ingredients on top of dressing - wheat berries, red pepper, radish, green onions, parsley, almonds and chopped pear. Toss well to combine. Serve immediately or store, refridgerated in an air tight container for several days.
Notes
This salad packs very well for take-along lunches. Salad will keep for about 3 days refrigerated. I like to pre-pack in individual glass containers with air-tight lids for easy grab-and-go lunches.