Canadian Living - - COOK & EAT | WINTER SALADS -

MAKES 2 ENTRÉES OR 6 SIDE SERV­INGS HANDS-ON TIME 20 MIN­UTES TO­TAL TIME 1½ HOURS 1 cup wheat berries, rinsed 450 g heir­loom car­rots, halved length­wise (about 6 car­rots) 1 large red onion, cut in wedges 1 tbsp olive oil ½ tsp salt ½ cup Mixed Herb Vinaigrette (see recipe, op­po­site) ½ cup crum­bled feta cheese ¼ cup packed chopped fresh pars­ley Pre­heat oven to 400°F. Line rimmed bak­ing sheet with parch­ment pa­per. In large saucepan of boil­ing salted wa­ter, cook wheat berries ac­cord­ing to pack­age di­rec­tions. Drain and rinse un­der cold wa­ter; drain again.

Mean­while, ar­range car­rots and red onion in sin­gle layer on pre­pared pan; driz­zle with oil and sprin­kle with salt, toss­ing to coat. Roast un­til car­rots are ten­der and red onion is browned, 25 to 30 min­utes.

Re­serv­ing 3 tbsp of the Mixed Herb Vinaigrette, in large bowl, stir wheat berries with re­main­ing Mixed Herb Vinaigrette. Stir in car­rots, red onion and feta. Ar­range on plat­ter; driz­zle with re­served Mixed Herb Vinaigrette and sprin­kle with pars­ley.

PER SIDE SERV­ING about 443 cal, 9 g pro, 24 g to­tal fat (5 g sat. fat), 53 g carb (10 g di­etary fi­bre, 11 g sugar), 17 mg chol, 971 mg sodium, 611 mg potas­sium. % RDI: 16% cal­cium, 21% iron, 188% vit A, 27% vit C, 26% fo­late.

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