Rev: Tex-Mex Wheat Berry Salad with Tomatillos

[Terrytx]

This was very good. Easy to put together and it had a good mouth feel served along side the Chiles Rellenos Gratin. I loved the tanginess and crunch. I served it cold as a side dish without putting it on the greens. Here is the recipe-


* Exported from MasterCook *

Tex-Mex Wheat Berry Salad with Tomatillo Vinaigrette

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Tomatillo Vinaigrette:
1 cup fresh tomatillos, chopped (about 5 large)
2 tablespoons fresh lemon juice
3 tablespoons olive oil
1 tablespoon white wine vinegar
2 tablespoons minced seeded jalapeno pepper
coarse salt to taste
Salad:
1 cup soft wheat berries pr spelt berries
5 cups water
1/4 teaspoon coarse salt
1 large yellow bell pepper, julienned (about 1
cup)
1 cup pear oe cherry tomato halves
1 medium avocado, chopped (about 1 cup)
5 cups mixed greens or shredded romaine lettuce
2 tablespoons pine nuts, toasted (optional)

Whisk together the tomatillos, lime juice, oil, vinegar, jalapeno, and salt.

Place the wheat berries, water and salt in a large saucepan over high heat. Cover and bring to a boil. Reduce heat and simmer 15-20 minutes or until wheat berries are tender-crunchy. Remove from heat. Cool in the liquid. Drain and place in a medium bowl. Add the yellow pepper and the remaining ingredients. Pour half of the vinaigrette mixture into the wheatberry mixture and toss gently.

Place the mixed greens in a large bowl and toss with the remaining vinaigrette. To serve, place 1 cup greens onto each of 5 plates. Top each with 1 cup of the wheat berry mixture and garnish with pine nuts, if desired.

Source:
"Eat, Drink, and be Healthy"


NOTES : It's fine to make the wheat berry part ahead of time. But wait to toss the greens with the vinaigrette just prior to serving so they stay crisp.

Serving: 1 cup wheat berry salad, 1 cup mixed greens-255 cal, 6.1g pro, 35g carb, 3.1g fiber, 115mg sod, 12.7g fat, 0mg chol.

[scrappycat]

This does wound yummy and thanks for posting it! I am always looking for new recipes to add more grains to our meals.

Pam

[shoyski]

Yea, a recipe with tomatillos in it. I have three left and was wondering what to do with them. This recipe sounds great! Thanks, Terry! :)

[valchemist]

Terry,

I was planning to try this recipe. I have never had wheatberries and I am looking forward to trying them. I also have never tried spelt (which is an option in the recipe), but plan to try that soon, too. Have you tried spelt before, and do you think it would be just as good in this salad?

Also, I was thinking about making this for lunches (and not using the greens). Would this hold up well in the fridge. Not sure about the avocado.

Val

[Peggy]

Oh Terry!!! I missed this recipe the first time around! Looks fantastic. print, print...

Peggy

[Terrytx]

Originally posted by valchemist
Terry,

I was planning to try this recipe. I have never had wheatberries and I am looking forward to trying them. I also have never tried spelt (which is an option in the recipe), but plan to try that soon, too. Have you tried spelt before, and do you think it would be just as good in this salad?

Also, I was thinking about making this for lunches (and not using the greens). Would this hold up well in the fridge. Not sure about the avocado.

Val

It depends on how many days you want to eat on it. I had it around for probably 3 days and the avocado was okay, but I think it would be a stretch to push it past that. Even the tomatoes start to lose it about then.

[Wendy w]

Looks great Terry! Do you think that it would make a good side dish for your chipotle flank steak?

[Terrytx]

Originally posted by Wendy w
Looks great Terry! Do you think that it would make a good side dish for your chipotle flank steak?

Yes!

[Wendy w]

Originally posted by Terrytx


Yes!

HOORAY!!!!

Your blessing means a lot to me. It looks like this will be made this weekend!!:D

[Terrytx]

:o Thanks;)

[Wendy w]

Just reporting back to say that I made this last night for my bbq inaguration dinner along with your famous chipotle flank steak and my friends loved both of them. They go great together, throw on some corn and mmmmm! Thanks Terry!!:)

[Terrytx]

I'm so glad that ya'll enjoyed the dinner :D

[Peggy]

It takes me awhile sometimes, but I do eventually get around to making most of the recipes I print off of this BB. I FINALLY got around to making this recipe this weekend. We thought it was excellent and my mother (who was visiting) adored it. Much to her pleausre, I ent the leftovers home with them today along with a copy of the recipe.

Terry - I do have one question for you. Listed in the ingredients is lemon juice but in the instructions it says lime juice. I didn't notice this discrepancy until after I had put lemon juice in the dressing. Was just curious if you used lemon or lime juice when you made it. The lemon was good but I felt that in the future, lime might be even better. Any thoughts????

Peggy

[wallycat]

I don't think I'm a big tomatillo fan :o
Could I sub anything or skip this recipe as that is a main ingredient :rolleyes:

[Terrytx]

Sorry Peggy for missing your question-the recipe calls for lime juice and that is what I used.

wallycat-I think that the tomatillos are pretty much important. If you don't like them you could probably find another wheatberry salad with similar flavors that you would like better..... Come to think about it-maybe you could drop the tomatillos and up the tomatoes, bell pepper and avocado a bit to make up for it. It would be entirely different, but still tasty.

[Peggy]

Thanks for the response Terry. Next time I will try the lime juice.:)

Peggy