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(Photo: Roberto Caruso)
Keeps things cool in the kitchen tonight with a hearty vegetarian salad that lets your slow cooker to do all the heavy lifting.
1 cup hard whole wheat berries
1 small onion, chopped
1 1/2 cups vegetable broth
3 mini cucumbers, cubed
2 cups packed finely chopped parsley
3 red apples, cubed
1/3 cup lemon juice
1/3 cup olive oil
1 tbsp honey
1/4 tsp allspice
1/2 cup feta, cubed
1/2 cup sliced toasted almonds
STIR wheat berries with onion and broth in slow cooker insert. Cover and cook until wheat berries are tender and have absorbed all the broth, 3 to 3 1/2 hours on high or 6 hours on low. Scrape wheat berry mixture into a large bowl. Let stand until cool.
STIR cucumbers, parsley and apples into cooled wheat berry mixture. Whisk lemon juice with oil, honey and allspice in a small bowl. Pour over salad. Toss to coat. Sprinkle with feta and almonds.
Calories 286, Protein 8g, Carbohydrates 33g, Fat 16g, Fibre 5g, Sodium 328mg.
Good source of Vitamin A.
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