Healthy Wheat Berry And Shrimp Salad With Thai Vinaigrette Recipes

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PROVENCAL WHEAT BERRY SALAD WITH SHRIMP



Provencal Wheat Berry Salad With Shrimp image

This salad tastes best the day it is made. The wheat berries will absorb some of the dressing, but you will still probably have some leftover. Store in the refrigerator for up to a week. The wheat berries will take up to 90 minutes to cook properly - you can make them up to a day ahead of time and store in the refrigerator.

Provided by threeovens

Categories     Grains

Time 21m

Yield 7 1/2 cups, 4 serving(s)

Number Of Ingredients 23

1 cup wheat berries
kosher salt
8 ounces green beans, trimmed
1 (14 ounce) can artichoke hearts, drained halved and thinly sliced
8 ounces grape tomatoes, quartered
1/2 cup almonds, toasted and chopped
1/4 cup fresh basil, chopped
1/4 cup of fresh mint, chopped
1/4 cup fresh parsley, chopped
fresh ground black pepper
1/2 lb medium shrimp, peeled deveined and halved lengthwise
1 tablespoon olive oil
2/3 cup extra virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon capers, rinsed and minced
2 teaspoons Dijon mustard
1 1/2 teaspoons brown sugar
1 teaspoon lemon zest, freshly grated
1 teaspoon garlic clove, minced
1 dash Worcestershire sauce
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper

Steps:

  • In a large saucepan, combine wheat berries, 3/4 teaspoon salt, and enough water to cover berries by 2 inches; bring to a boil over high heat, reduce heat to a slow simmer, partially cover, and cook until wheat is tender and chewy, 50 to 90 hours.
  • Drain wheat well and spread out on a baking sheet to cool and dry.
  • Bring another large saucepan of salted water to a boil and cook the green beans until tender, 4 to 8 minutes (if using frozen product, they do not need to be cooked); drain on a clean dish towel.
  • Once cooled, cut into 1/2 to 3/4-inch pieces.
  • Meanwhile, prepare the vinaigrette by whisking together all the ingredients OR place them all in a lidded glass jar and shake to combine.
  • In a large bowl, combine wheat berries, green beans, artichoke hearts, tomatoes, 3/4 of the almonds, chopped herbs, pepper and 1/3 cup of the vinaigrette; toss well.
  • Season the shrimp with salt; heat olive oil in a skillet over high heat.
  • Cook on one side 1 to 2 minutes; flip shrimp and cook a minute on the other side until shrimps curl and are opaque.
  • Toss shrimp into salad and sprinkle with remaining almonds.

Nutrition Facts : Calories 589.4, Fat 49.8, SaturatedFat 6.4, Cholesterol 71.6, Sodium 653.8, Carbohydrate 25.8, Fiber 13.4, Sugar 7.1, Protein 16.4

SUPPOSEDLY NORDSTROM BERRY SALAD



Supposedly Nordstrom Berry Salad image

Make and share this Supposedly Nordstrom Berry Salad recipe from Food.com.

Provided by trick

Categories     < 30 Mins

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 shallot, quartered
1 garlic clove
1 tablespoon Dijon mustard
2 tablespoons sugar
1/8 teaspoon kosher salt
white pepper
1/2 cup champagne vinegar
1/3 cup blackberry
1/2 cup candied walnuts
1 1/2 cups canola oil
1/2 lb cooked chicken, strips (pre-packaged)
1 lb mixed baby greens
blue cheese
candied walnuts
raspberries
blackberry

Steps:

  • Salad Dressing:.
  • Mix the salad dressing ingredients in a blender adding the canola oil slowly at the very end.
  • Refrigerate for at least two hours to meld the ingredients.
  • Pour the dressing over the salad mixture. Mix.

Nutrition Facts : Calories 854.2, Fat 85.7, SaturatedFat 6.8, Cholesterol 42.6, Sodium 139.9, Carbohydrate 8.8, Fiber 0.8, Sugar 7, Protein 14.7

BEET, WALNUT, WHEAT BERRY SALAD WITH CILANTRO LIME VINAIGRETTE



Beet, Walnut, Wheat Berry Salad With Cilantro Lime Vinaigrette image

This salad can be served as a main dish--it has a combination of grains, legumes, nuts, and seeds to provide complete proteins--or as a side dish. It is a versatile dish, too. You could easily swap out various ingredients to adjust it to your taste. For example, you could swap oranges for limes, rice for wheat berries, lentils for beans, parsley for cilantro, or roasted sweet potatoes for beets.

Provided by jo_mama

Categories     Beans

Time 1h15m

Yield 6 main courses, 6 serving(s)

Number Of Ingredients 12

2 cups wheat berries
1/4 cup rice wine vinegar
15 ounces black beans (or cook your own legumes)
6 beets
2 tablespoons extra virgin olive oil
1 cup walnuts
1 cup pumpkin seeds
5 diced scallions
1 diced bunch cilantro (approximately 1 cup after chopping)
2 limes (you'll use the zest and juice)
3 tablespoons extra virgin olive oil
salt and pepper

Steps:

  • Cook the wheat berries in salted water until softened and chewy. You can either soak overnight to reduce cooking time; bring to a boil, remove from heat and then let soak a few hours in advance; or bring to a boil and simmer until cooked through. It is important to salt the water when cooking the grains so they absorb the salt and have flavor--but don't over salt!
  • Once the wheat berries are cooked to your desired consistency, drain them and drizzle with the rice wine vinegar (they absorb more flavor now than when they cool).
  • Heat oven to 400°F While the wheat berries are cooking, cut the tops and bottoms off the beets, peel, and cube into 1/2" pieces. In a bowl, toss cubed beets with the 2 tbsp olive oil and salt to taste. Spread evenly on a cooking sheet (preferably lined w/parchment paper for no stick cooking and easy clean-up). Cook beets until they are beginning to caramelize (approximately 30 - 45 minutes). Remove from oven and allow to cool a bit.
  • In a large bowl, add cooked wheat berries, drained beans (or other legume), roasted beets, walnuts, pumpkin seeds, scallions, cilantro, lime zest and juice, and olive oil. Stir well. Taste. Season with more salt, acid (either more citrus juice or vinegar), or oil to bring the flavors in to balance.

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  • Place the wheat berries in a medium pot, cover with 3 inches of water, and bring to a simmer over medium-high heat, stirring once or twice. Cover, reduce the heat, and simmer until tender, about 50 minutes. Drain and cool to room temperature.
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