Go Greek with this whole grain, flavorful salad that's chock-full of fresh veggies and bright summery flavors.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 1h15m
Yield 6
Number Of Ingredients 16
Steps:
- In 2-quart saucepan, heat wheat berries and water to boiling. Reduce heat; cover and simmer about 1 hour or until tender.
- Meanwhile, in large bowl, beat lemon juice, pepperoncini liquid, vinegar, oil, oregano, salt, pepper and garlic with whisk. Add cucumber, tomatoes, olives, pepperoncini peppers and onion; toss gently to combine. Set aside until wheat berries are cooked.
- Drain wheat berries, and wash under cold water until cool. Drain until dry; add to salad mixture. Toss well. Divide among 6 serving plates; top with cheese.
Nutrition Facts : Calories 180, Carbohydrate 29 g, Cholesterol 10 mg, Fat 1, Fiber 6 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 4 g, TransFat 0 g
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