<p>Using prunes in salad dressing adds sweetness and tangy balsamic note without any added sugar in this healthy grain salad.</p>
<p>Using prunes in salad dressing adds sweetness and tangy balsamic note without any added sugar in this healthy grain salad.</p>
Ingredients

    150 g wheat berries or spelt grains

    Kosher salt

    150 g red lentils

    300 g prune bits or diced prunes

    100 ml orange juice

    1 tablespoon olive oil

    5 tablespoons raspberry vinegar

    1 small chile, seeded and minced

    Black pepper

    350 g grated carrots

    1 yellow pepper, seeded and cut into strips

    1 red pepper, seeded and cut into strips

    150 g baby lettuce mix

    200 g feta cheese

    75 g toasted pumpkin seeds

    50 g beet or alfalfa sprouts (optional)

    1 bunch watercress or arugula (optional)

Print Recipe

Instructions

    Soak grains in cold water for 6 hours or overnight. Drain and cook in boiling salted water for 25 minutes or until tender, then strain. Cook the lentils in boiling salted water for 10 or until tender, then strain.

    For the dressing, put 30 g prunes in a blender with 100 ml orange juice and let sit 5 minutes. Add oil, vinegar, and chile and blend until smooth. Add salt and pepper to taste.

    Distribute the wheat berries, lentils, carrots, red and yellow pepper strips, lettuce leaves and remaining prunes over 4 bowls. Crumble feta and pumpkin seeds on top. Garnish with sprouts and watercress. Drizzle the dressing over the salads

Recipes You Might Like

Contact