Einkorn Wheat Berry Salad

What’s better than simple, yummy and good for you? I love when I can stir up something at the beginning of the week and have it for lunch during the week. This Einkorn Wheat Berry Salad is the perfect ticket for this!

If you are not familiar with this grain here’s a shot of my box:

You can use this like rice, add it to soup or salad. It doesn’t get mushy so it works in a lot of situations. It is an old grain (12,000 + years old!) and a 1/4 Cup packs 9 grams of protein with 0 grams of Sugar. In my book that is a lot of bang!

For the salad cook 1 C of Einkorn Wheat Berries in 3 C of water for about 30 minutes. Be sure to check the directions for this on your box if your brand is different than mine. Drain and let cool.

In a bowl start dumping– 1 diced cucumber, 1/4 C Vidalia onion (or use green onions), 1/4 C Cilantro, 3 oz feta cheese, 3 Tbl Olive Oil and 1 Tbl Golden Balsamic. Add the wheat berries when they are cool. Mix it all up and store in the fridge until lunchtime!

The great thing about salads like this is flexibility! Don’t like cilantro then use parsley! No Golden Balsamic in the pantry then grab red wine vinegar or another favorite. Goat cheese could go in for the feta. AND tomatoes would be fabulous in here but they are not in season yet at our house so we are still waiting on that addition because I won’t buy them at the store now that I have grown my own.

If you cannot find the Einkorn Wheat Berries at your store, you can get them on Amazon because well Amazon has everything!



Green Goddess Dressing

Green Goddess Dressing

Green Goddess Dressing…Oh I know you are picturing that stuff from the 70’s that was actually green and creamy and came in a bottle.  This is not your mama’s Green Goddess Dressing!   So yummy and creamy full of cucumber and dill flavor AND it is easy!

Ready? Here we go…

3/4 C Greek Yogurt  – I use Fage 2% but you can use non fat or the full deal if you’d like.  Maybe you are really a “rockstar” and make your own…. that is awesome, use that.

1/4 C – 1/2 C dill— this is strickly a taste call.  Mine was fresh and I used about 1/4 C and it was quite flavorful.

2 Tbs. Olive Oil

1 Tbs. White Wine Vinegar-you can also use rice vinegar or white balsamic

1 inch (or so) piece of cucumber

Grab your blender.  Put the peeled piece of cucumber in there along with the dill, oil, vinegar and 1/4 C of yogurt. (note: do not be tempted to add all the yogurt here; just use 1/4 C on this step).

Add some S & P and puree together.

You will now add this mixture to the rest of your yogurt.  I used a whisk. Dependent upon how thick your yogurt is, you may need to add just a drizzle more of olive oil or vinegar.  This dressing is meant to be luxuriously thicker so don’t thin too much.

Serve on your favorite salad!