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Wheat Berry* Salad
3/4 cup uncooked wheat berries
3 cups water
Creamy Vinaigrette Dressing:
1/3 cup OWOC Milanese Gremolata EVOO
2 Tbsp. mayonnaise
2 Tbsp. OWOC Red Wine Vinegar
Salt and freshly ground black pepper to taste
Salad:
1 cup chopped broccoli
1 cup chopped cauliflower
1 cup cherry tomatoes, cut in half
1 small green bell pepper, chopped (1/2 cup)
4 medium green onions, sliced (1/4 cup)
1/2 cup crumbled feta cheese
In a three-quart saucepan, soak wheat berries in water for 30 minutes. Heat to boiling over high heat. Reduce heat to low. Partially cover and simmer 55-60 minutes or until wheat berries are tender. Drain and rinse with cold water.
In a small bowl, stir all dressing ingredients until well mixed. In a large serving bowl, toss the wheat berries, dressing and salad ingredients. Cover and refrigerate at least 1 hour.
Serves 4-6
*Wheat berries are whole, unprocessed kernels of wheat. Look for wheat berries in the cereal, self-serve bulk foods or natural foods section of your supermarket.
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Tuscan Style Tuna and White Bean Salad with Gremolata EVOO
½ cup OWOC Tangerine Balsamic Vinegar
3 Tbsp. lemon juice
¼ cup OWOC Milanese Gremolata EVOO
Salt and freshly ground black pepper to taste
8 oz. arugula
1 (15 oz.) can cannellini beans, rinsed
1 fennel bulb, stalks discarded, bulb halved, cored and very thinly sliced
½ cup pitted oil-cured olives, halved
12 oz. grape tomatoes, halved
2 (12 oz.) cans Italian tuna in oil, drained, shredded into bite size pieces
Combine Tangerine Balsamic and lemon juice in a bowl and whisk to blend. Gradually whisk in Milanese Gremolata EVOO and season with salt and freshly ground black pepper to taste.
In a large bowl, combine arugula, beans, fennel, olives and tomatoes. Add dressing, toss to coat, and season with salt and freshly ground black pepper to taste. Add tuna and toss gently. Serve.
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