Spring Wheat Berry Salad

ADAPTED FROM VEGETARIAN VENTURES

Using ramps, asparagus, and strawberries of spring, this salad will fill you up because wheatberries! Full of plenty of amazing veggies that will detox and nourish your body after a long winter, try it out on mom for Mother’s Day Lunch!

INGREDIENTS

• 1 cup wheatberries , rinsed

• 1 Tbsp + 3 Tbsp olive oil , divided

• One bunch of ramps , leaves removed for other use and chopped into 1-inch pieces

• half bunch of asparagus , trimmed and chopped into 1-inch pieces

• 1 garlic clove

• 2 carrots , diced

• 1 bell pepper , sliced

• 1/2 cup strawberries , chopped

• 2 celery stalks , chopped

• 1 Tbsp black currant balsamic vinegar

• 2 Tbsp Honey-Less Mustard Salad Dressing

• Salt / Pepper , to taste

• 1 Tbsp basil, chopped

• microgreens , scallions, or edible flowers, for garnish

INSTRUCTIONS

1. For the wheat berries: Bring a large pot of salted water to a boil. Add in wheat berries, reduce heat, cover, and let gently simmer for 1 hour. Drain and transfer to a large mixing bowl.

2. Warm 1 Tbsp. olive oil in a medium skillet over medium heat. Add ramps and asparagus and sauté for 5 to 7 minutes or until softened.

3. Add garlic and sauté for an additional 30 seconds. Remove from heat and add wheat berries. Also add in carrots, bell peppers, stawberries, and celery. Use a wooden spoon to mix until combined.

4. For the chive blossom vinaigrette: Whisk together the remaining olive oil, chive blossom vinegar, and basil. Season with salt and pepper. Pour over salad and toss to coat. Cover and refrigerate for at least 30 minutes before serving.