Summer Wheatberry Salad

Name: Summer Wheatberry Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters sliced almonds, toasted; 118 milliliters chopped artichoke hearts; 1 bay leaf; 2 Tbs capers, drained and chopped; 118 milliliters quartered cherry tomatoes; 2 Tbs chopped fresh basil or cilantro; 1 teaspoons finely minced garlic; 2 Tbs fresh lime juice; 59 milliliters fruity olive oil; 59 milliliters diced roasted red bell pepper; 6 servings Salt and freshly ground pepper to taste; 3 Tbs sliced scallion (white and green parts); 1 liters water (or vegetable or chicken stock) with 1/2 tsp. salt; 1 Tb white-wine vinegar; 6 servings Young greens such as arugula, red mustard, cress, mizuna, or a mix

You can never have too many side dish recipes, so give Summer Wheatberry Salad a try. This recipe serves 6. One portion of this dish contains about 2g of protein, 14g of fat, and a total of 139 calories. Head to the store and pick up a mix, lime juice, artichoke hearts, and a few other things to make it today. It is a good option if you're following a gluten free, primal, and whole 30 diet. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes roughly 45 minutes.