My schedule has very quickly changed from empty to packed. The past month or so has been a whirlwind, so whenever I have the opportunity to relax, I do. I don’t just mean “relax” in dictionary terms (to rest or engage in an enjoyable activity so as to become less tired or anxious), I mean I get in bed at 8pm on Saturday night and refuse to get out. It’s mildly pathetic, but I’m okay with it.
One benefit of my laziness is that I discovered a great new salad! I was putting off going to the grocery store, so I went to Chile Pies & Ice Cream and tried their “grains & greens” salad. It was tasty and refreshing, and I couldn’t help but think how easy it would be to recreate. The salad included barley and chopped veggies on a bed of kale, topped with balsamic vinaigrette. I made a few modifications, and ended up with a delicious lunch!
Wheat Berry and Kale Salad
Yields 2 main course servings
- 1/2 cup Wheat Berries
- 1-1/4 cup Water
- 1/2 bunch Kale, stalks discarded
- 1 Bell Pepper, chopped (I used 1/3 each of red, orange, and yellow)
- 1/3 Red Onion, chopped
- 2 tablespoons Olive Oil
- 1 tablespoon Balsamic Vinegar
- Salt and Pepper, to taste
Combine wheat berries and water in a small saucepan. Bring to boil. Reduce heat, cover, and cook until water is absorbed, about 15 minutes. Remove from heat and mix in chopped bell peppers and onion. Add a pinch of salt to the kale, and massage the leaves gently (for great instruction on preparing kale, click here). Slice into thin strips, then toss with balsamic vinegar and olive oil. Split the kale between two plates, and place wheat berry and vegetable mixture on top of kale. Season with salt and pepper.
The finished product was so colorful! There was a lot of flavor considering how few ingredients were used. The chewy texture of the wheat berries was great with the crisp peppers. The slight bitterness of the kale was balanced by the sweetness of the pepper and the nuttiness of the wheat berries. It’s definitely a salad I will make again!