Vegetarian

Wheat Berry and Roasted Vegetable Salad is for Lunch.

Wheat Berry and Roasted Vegetable Salad takes 30 minutes to prepare.

Wheat Berry and Roasted Vegetable Salad takes 30 minutes to cook.

Wheat Berry and Roasted Vegetable Salad makes 6 servings.

The ingredients for Wheat Berry and Roasted Vegetable Salad are:

1/2 cup raw wheat berries, cooked according to package instructions

1 cup cooked (from dry- no salt) white beans
1/2 small eggplant, roasted , diced
1 small summer squash, roasted and diced
1/2 italian sweet pepper, roasted and diced
1 medium tomato, chopped
1/2 cup finely chopped onion
1 medium cucumber, chopped- with skin on
6 Tbs light balsamic viniagrette dressing

Here is how you make Wheat Berry and Roasted Vegetable Salad:

cook the wheat berries according to package directions. While they are cooking, roast and chop the vegetables. I used my toaster oven on the broiler setting to roast the vegetables- easyand didn't heat up the kitchen too much. Chop all of the vegetables. When the Wheat berries have cooked and cooled, add the chopped vegetables and white beans. Add the dressing and stir. Cover and let rest for several hours to overnight. (I ate it within an hour and it was yummy) to allow the flavors to mingle. Serve on a lettuce leaf. Serving Size: 6- 1 1/2 cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user BAM-MA.

The nutritional information for Wheat Berry and Roasted Vegetable Salad is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 149.9

• Total Fat: 3.3 g
• Cholesterol: 0.0 mg
• Sodium: 290.3 mg
• Total Carbs: 25.9 g
• Dietary Fiber: 6.6 g
• Protein: 5.9 g

The dietary needs meet for Wheat Berry and Roasted Vegetable Salad is Vegetarian