Cook it :: Greek Wheatberry Salad {+ a giveaway!}
** GIVEAWAY CLOSED OCTOBER 1, 2013 **
My kids eat a lot of vegetables. I know they could eat more, but compared to most kids, they eat a lot of vegetables. I would guess about 90% of that is luck. They like broccoli and asparagus and cucumbers. And because I know they will eat so many things, I continually push the limits to get them to eat more vegetables and more healthy food. Wheatberries are a legitimate 'pie in the sky' concept.
I adore wheatberries. They are packed with nutrition and are super tasty and crunchy. Wheatberries can be paired with almost anything as a salad - so I decided to give a little twist on a Greek salad and see what would happen. My kids eat olives, they eat pickles, they eat cheese, they eat cucumbers - this didn't seem too far of a stretch. They picked out what they wanted to eat and left the rest. I call it a draw.
Did you know that if you replaced one meal per day in your home with a salad it would translate to a 100 calorie a day reduction? And think of all of the good things you are putting in your body! I partnered with the
to give you $50 in cash money {actually a gift card} to create your own salad.
** Must be a friend of
then,
** In the comments below,
tell me what your favorite salad is to make at home
and you'll be entered to win a $50 gift card to Whole Foods. The winner will be announced next
Tuesday, October 1st
via Facebook! I can't wait to see what you're making and to try it on my own children!
1 cup wheatberries
3 1/2 cups water
1/2 cup kalamata olives, sliced
1/4 cup pickled bell peppers, chopped
1/2 cup chopped cucumber
4 ounces crumbled feta
1/4 cup chopped parsley
1/4-1/3 cup olive oil
salt
In a saucepan, bring water and wheatberries to a boil. Reduce heat and simmer until water has evaporated {about one hour}. Watch the pot carefully during the last ten minutes so the wheatberries don't scorch.
Pour wheatberries into a bowl and allow to cool while you prepare the rest of the ingredients. Toss everything together and let rest at least 30 minutes - but up to overnight. Season with salt just before serving.
