Zucchini-Wheat Berry Salad Recipe | MyRecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Lori Powell
Light and healthy, this layered salad will keep, covered and refrigerated, for 1 day. Shake container before eating to distribute ingredients.
Ingredients
- 1/4 cup hard wheat berries
- 2 tablespoons sliced almonds
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- Salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon finely chopped tarragon or chives
- 1 1/2 cups baby spinach, coarse stems removed
- 2 medium cooked beets, diced (about 1 cup)
- 1/2 cup crumbled soft goat cheese
- 1 medium-large zucchini, trimmed and cut lengthwise into ribbons with a vegetable peeler (about 1 1/2 cups)
- 2 tablespoons dried cherries or cranberries
Instructions
- Preheat oven to 350 ºF. Place wheat berries in a small saucepan and cover with water by 2 inches. Bring to a boil, reduce heat to medium-low and simmer, uncovered, until tender, about 1 hour. Drain, transfer to a bowl and let cool.
- While wheat berries are cooking, spread almonds on a small baking sheet and bake, stirring once or twice, until lightly toasted, about 8 minutes. Transfer to a small bowl and let cool. In a medium bowl, whisk together lemon juice, mustard, honey, 1/4 tsp. salt and 1/2 tsp. pepper. Slowly whisk in oil until well combined. Stir in tarragon.
- Layer salad evenly between 2 1-quart-capacity containers, beginning with vinaigrette, then adding wheat berries, spinach, beets, goat cheese, zucchini, almonds and cherries. Cover containers. Salads will keep, covered and refrigerated, for 1 day. Let containers sit at room temperature for at least 20 minutes before serving. Shake container before eating to distribute ingredients.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Lemon, Cranberries, Spinach, Honey.
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