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Wheat-berry, Kale and Cranberry Salad

Makes 6 Servings


▪    286 calories

▪    6 protein

▪    40 carbohydrates

▪    13 fat

▪    6 fibre

▪    220 sodium


▪    1 cup dried wheat berries

▪    1/2 cup dried cranberries

▪    1/3 cup extra-virgin olive oil

▪    3 tbsp balsamic vinegar

▪    1/2 tsp salt

▪    5 cups chopped kale,

▪    1/2 cup diced red onion

▪    1 yellow pepper


  1. Rinse wheat berries. Combine with 8 cups water in a medium pot. Bring to a boil over high, and then reduce heat to medium-high. Cook, covered, until wheat berries are tender, 30 to 35 min. Stir in cranberries during the last 2 min of cooking. Drain and rinse with cold water.
  2. Whisk oil with vinegar and salt in a large bowl. Season with pepper. Stir in wheat-berry mixture, kale, onion and pepper. Serve immediately. Keeps well, refrigerated, up to 1 day.

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