In search of a wholesome, scrumptious salad to make the most of plum season? Then dive proper into this hearty summer time salad, which options the sweetness of pink plum, and the satisfying crunch of wheat berries, kale, radishes, inexperienced onions, and pine nuts. With a scrumptious Italian taste profile–because of a easy pink wine French dressing with Italian herbs–this salad shines with summer time flavors and highly effective vitamin. With no added sugars or salt (it’s elective), this vegan wheat berry salad is loaded with vitamins to energy your day–plant protein, fiber, wholesome fat, nutritional vitamins, minerals, and phytochemicals.
I’ve a plum tree in my backyard, and love to search out inventive methods to place these wholesome fruits to make use of. A technique is to characteristic plums in grain salads, corresponding to this recipe for Pink Plum Wheat Berry Salad. The candy firmness of the plums works fantastically with the hearty satisfying flavors within the wheat berries and rugged kale. And the Italian herb French dressing actually showcases this salad merely and fantastically.
This recipe makes use of pink plums, however you can even attempt any plum you discover out there, together with inexperienced, yellow, or orange plums. And should you’re avoiding gluten, simply substitute one other kind of cooked grain, corresponding to quinoa, sorghum, or brown rice.
This Pink Plum Wheat Berry Salad is vivid with the summer time flavors of plums, together with satisfying wheat berries, kale, radishes, inexperienced onions, and pine nuts with a sunny Italian herb French dressing.
3 cups water
1 cup wheat berries, raw
Italian Herb French dressing:
Place water right into a medium pot, cowl, and convey to a boil over excessive warmth. Pour in wheat berry kernels, cowl, and cook dinner over medium warmth in accordance with bundle instructions till tender but agency and crunchy (about half-hour). Drain any remaining water and funky fully.
Whereas wheat berries are cooking, make the French dressing by mixing collectively olive oil, vinegar, herbs, salt (elective), black pepper, and garlic powder till easy. Put aside.
Make the salad by inserting the kale in a big (about 3-quart) salad bowl. Combine within the French dressing and therapeutic massage it into the kale. Combine within the cooled wheat kernels, sliced plums, radishes, scallions or inexperienced onions, and pine nuts. Toss nicely to distribute dressing.
Serve instantly. Makes 8 servings (about 1 ¼ cups every). Might refrigerate leftover salad for as much as 5 days coated within the fridge.
To make this recipe gluten-free, simply substitute one other kind of cooked grain, corresponding to quinoa, sorghum, or brown rice.
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