Apricot-Mint Wheatberry Salad

1 cup Wheatberries
1/2 cup dried apricots, diced
1/4 cup olive oil
3 Tab. orange juice
2 Tab. lemon juice
1/2 tea. honey
1/2 tea. cinnamon
1 garlic clove, minced
1/2 tea salt
1/4 tea cayenne pepper
1/2 cup chopped scallions
1/3 cup fresh mint, chopped
1/3 cup slivered almonds or chopped pistachios

Cook wheatberries according to the package directions.
Place the apricots in a small bowl and cover with boiling water and and let soak for 10 minutes.
Combine the oil, orange juice, lemon juice, honey, cinnamon, garlic, salt and cayenne pepper in a bowl. Use a whisk to blend.
Add the cooked wheatberries to the bowl. Add the apricots (drained), scallions and mint. Add nuts just before serving. The salad will keep covered in the refrigerator for up to two days.

One serving is 2/3-1 cup
Per Serving: 260 calories, 6g protein, 32g carbohydrates, 5g fiber, 13g fat
source: Magic Foods: Simple Changes You Can Make to Supercharge Your Energy, Lose Weight and Live Longer, Robert A. Barnett, Denise Webb

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