PROVENCAL WHEAT BERRY SALAD WITH SHRIMP
This salad tastes best the day it is made. The wheat berries will absorb some of the dressing, but you will still probably have some leftover. Store in the refrigerator for up to a week. The wheat berries will take up to 90 minutes to cook properly - you can make them up to a day ahead of time and store in the refrigerator.
Provided by threeovens
Categories Grains
Time 21m
Yield 7 1/2 cups, 4 serving(s)
Number Of Ingredients 23
Steps:
- In a large saucepan, combine wheat berries, 3/4 teaspoon salt, and enough water to cover berries by 2 inches; bring to a boil over high heat, reduce heat to a slow simmer, partially cover, and cook until wheat is tender and chewy, 50 to 90 hours.
- Drain wheat well and spread out on a baking sheet to cool and dry.
- Bring another large saucepan of salted water to a boil and cook the green beans until tender, 4 to 8 minutes (if using frozen product, they do not need to be cooked); drain on a clean dish towel.
- Once cooled, cut into 1/2 to 3/4-inch pieces.
- Meanwhile, prepare the vinaigrette by whisking together all the ingredients OR place them all in a lidded glass jar and shake to combine.
- In a large bowl, combine wheat berries, green beans, artichoke hearts, tomatoes, 3/4 of the almonds, chopped herbs, pepper and 1/3 cup of the vinaigrette; toss well.
- Season the shrimp with salt; heat olive oil in a skillet over high heat.
- Cook on one side 1 to 2 minutes; flip shrimp and cook a minute on the other side until shrimps curl and are opaque.
- Toss shrimp into salad and sprinkle with remaining almonds.
Nutrition Facts : Calories 589.4, Fat 49.8, SaturatedFat 6.4, Cholesterol 71.6, Sodium 653.8, Carbohydrate 25.8, Fiber 13.4, Sugar 7.1, Protein 16.4
WHEAT BERRY SALAD
This hearty salad is bursting with harvest flavors and healthful omega-3s. The chewy wheat berries, sweet-tart dried cherries and crunchy walnuts make a winning combination.-Nancy Lange, Phoenix, Arizona
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place wheat berries in a large saucepan; add water to cover by 2 in. Bring to a boil. Reduce heat; simmer, covered, about 1 hour or until tender. Drain; transfer to a large bowl. Cool completely., Add celery, cherries, walnuts, parsley and green onion to wheat berries. In a small bowl, whisk oil, lemon juice, salt and pepper until blended; add to salad and toss to coat. If desired, serve over greens.
Nutrition Facts : Calories 323 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 112mg sodium, Carbohydrate 45g carbohydrate (7g sugars, Fiber 7g fiber), Protein 8g protein.
SHRIMP PROVENCAL
For a gourmet meal this is very easy to prepare. Leftovers reheat well the next day too! Instead of using fresh shrimp like the recipe originally called (took too long the first time I did it) we now use frozen, raw, peeled and it tastes the exact same, but with 1/4 of the time! This is great over rice and served with French bread.
Provided by MICHELLE_F
Categories World Cuisine Recipes European French
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Heat olive oil in a large skillet over medium-high heat. Quickly saute shrimp until they turn pink, but are not cooked through; remove from skillet and set aside. Add the bell peppers, onion, garlic, fennel seeds, and thyme; cook until the onion softens, about 8 minutes.
- Stir in white wine, tomato paste, and diced tomatoes. Bring to a boil, then reduce heat to medium-low and simmer until the flavors blend, about 10 minutes. Add the shrimp, and simmer until they are cooked and turn opaque, about 3 minutes. Stir in the basil, and season to taste with salt and pepper before serving.
Nutrition Facts : Calories 248.6 calories, Carbohydrate 11.8 g, Cholesterol 172.5 mg, Fat 9 g, Fiber 2.6 g, Protein 25 g, SaturatedFat 1.3 g, Sodium 322.1 mg, Sugar 5.8 g
PORK AND BALSAMIC STRAWBERRY SALAD
Serving this entree salad gives me hope that warmer days aren't too far off. If strawberries aren't in season yet, use thawed frozen in place of fresh. -Laurie Lufkin, Essex, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place pork in a shallow dish. Add salad dressing; turn to coat. Refrigerate, covered, at least 8 hours. Combine strawberries, vinegar and sugar; cover and refrigerate., Preheat oven to 425°. Drain and wipe off pork, discarding marinade. Sprinkle with salt and pepper. In a large cast-iron or other ovenproof skillet, heat oil over medium-high heat. Add pork; brown on all sides., Bake until a thermometer reads 145°, 15-20 minutes. Remove from skillet; let stand 5 minutes. Meanwhile, add broth to skillet; cook over medium heat, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; add strawberry mixture. Heat through., Place greens on a serving platter; sprinkle with cheese. Slice pork; arrange over greens. Top with strawberry mixture.
Nutrition Facts : Calories 291 calories, Fat 16g fat (5g saturated fat), Cholesterol 81mg cholesterol, Sodium 444mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
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