Lentil And Wheatberry Salad
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Lentil And Wheatberry Salad
  Salad    Lentils  
Last updated 6/12/2012 12:56:14 AM. Recipe ID 18350. Report a problem with this recipe.
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      Title: Lentil and wheatberry salad
 Categories: Digest, August
      Yield: 1 Servings
      1 c  Wheat berries
      2 c  Water
    1/2 c  Lentils (this was all I had
           On hand--more would be
      1 c  Water
        x  Assorted vegetables
        x  Herbs
        x  Fatfree dressing
  Put wheat berries and 2 cups water in a saucepan, bring to a boil,
  reduce heat, cover and simmer 45 min to 1 hour, until berries are
  tender, but still chewy (not mushy).
  Sort lentils, removing any deformed ones and any stones that may be
  mixed in. Rinse a couple of times, then put them in saucepan with 1
  cup of water, bring to a boil, reduce heat, cover and simmer about 30
  minutes, again, so they are done but not mushy.
  When both lentils and wheatberries are done, drain any excess water,
  put into large bowl and chill while you cut up vegetables.
  Vegetables can vary according to what you have on hand.  I used:
  yellow summer squash green pepper sweet onion peas (I used frozen
  peas, straight from the bag--they helped chill the lentils and
  wheatberries while thawing) mushrooms parsley (1-2 Tbsp chopped
  fresh) basil (1 Tbsp chopped fresh)
  For a dressing I used some 7-Seas fatfree red wine vinegar
  dressing--just enough to coat everything, but not so much that it was
  swimming in dressing.  The bits of red pepper in the dressing also
  added a little more color to the salad. (I would have added some
  chopped tomato, but we were out.) Toss everything together well and
  chill (if you have time; I only chilled it about 15 minutes last
  night--but the veggies were all cold when I added them--and the
  frozen peas helped out, too).  I served this with a crusty sourdough
  bread.  It made 3 servings. (Two for us last night, with enough left
  for my lunch today.)
  From: herl jennifer l . Fatfree Digest
  [Volume 9 Issue 39] Posted July 30, 1994. Formatted by Sue Smith,
  S.Smith34, TXFT40A@Prodigy.com using MMCONV

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Recipe ID 18350 (Apr 03, 2005)

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