For the vinaigrette:
2 teaspoons olive oil
1 medium red onion, thinly sliced
1 clove garlic, minced
½ teaspoon fresh thyme leaves (from about 3 sprigs)
¾ cup extra virgin olive oil
½ cup cider vinegar
2 tablespoons balsamic vinegar
1 teaspoon fresh lime juice
Freshly ground black pepper
For the salad:
1 cup wheat berries
2 medium blood oranges, or other citrus fruit
½ cup feta cheese, cut into chunks
Handful of ﬂat-leaf parsley, chopped
1 cup diced fennel, diced radishes or diced celery
- To make the vinaigrette, heat two teaspoons of the olive oil in a pan over medium heat. Add the onions, season with pepper, and cook until soft, about 10 minutes. Add the garlic and thyme and cook another 1 to 2 minutes.
- Transfer the onion mixture to a blender and add the vinegar, the remainder of the extra virgin olive oil and a few grinds of fresh, black pepper.
- To make the salad: Bring 4 cups of water to boil in a medium saucepan. Add a teaspoon of salt and the wheat berries. Reduce to a simmer and cook until the wheat berries are tender, about 25 to 30 minutes. Drain.
- In a medium bowl, combine the warm wheat berries with 6 tablespoons of the vinaigrette. Stir to combine. Cut the blood oranges into segments and dice small. Add the orange pieces, feta and parsley, gently toss and serve.
Recipe and photo courtesy of Positively Good For You.
Total Fat: 12g
Saturated Fat: 4g