Wheatberry Salad with Cranberries, Feta and Orange Citronette
Wheatberry Salad with Cranberries, Fetan and Orange Citronette is a lacto ovo vegetarian recipe with 8 servings. One portion of this dish contains roughly 8g of protein, 13g of fat, and a total of 300 calories. For 69 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe is liked by 66 foodies and cooks. A mixture of feta cheese, salt and pepper, extra virgin olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. It can be enjoyed any time, but it is especially good for Christmas. From preparation to the plate, this recipe takes around 10 minutes. It works well as a side dish. It is brought to you by A Family Feast . All things considered, we decided this recipe deserves a spoonacular score of 52%. This score is pretty good. If you like this recipe, you might also like recipes such as Blood Orange, Fennel and Avocado Salad with Lemon Citronette, Baby Lettuce Salad with Raspberries, Cranberries and Feta, and Kale Quinoa Salad with Walnuts, Cranberries, and Feta.
Servings: 8
Preparation duration: 10 minutes
Ingredients:
1 cup loosely-packed baby arugula, washed and dried well
¼ cup dried cranberries
Extra virgin olive oil (about 1/3 cup – see note above)
1/3 cup crumbled feta cheese
Juice of 1 orange (about 1/3 cup)
Zest of 1 orange (about 2 tablespoons)
¼ cup shelled pistachios
Salt and freshly ground black pepper to taste
2 scallions, thinly sliced
2 cups cooked, warm wheatberries
Equipment:
whisk
bowl
Cooking instruction summary:
Cook the wheatberries according to your package instructions.While the wheatberries are cooking, prepare the orange citronette. In a large bowl, combine the orange zest and orange juice. While whisking, slowly drizzle in the olive oil until you have about a 50/50 mix of orange juice to olive oil. Taste the dressing and adjust the amount of oil if desired. Add salt and pepper to taste.Add the warm wheatberries to the citronette and stir to combine. Allow the mixture to cool to room temperature.Once cooled, stir in the scallions, feta cheese, cranberries, pistachios, and arugula. Toss to combine and serve immediately. (If you are preparing this in advance, add the arugula just before serving.)
Step by step:
1. Cook the wheatberries according to your package instructions.While the wheatberries are cooking, prepare the orange citronette. In a large bowl, combine the orange zest and orange juice. While whisking, slowly drizzle in the olive oil until you have about a 50/50 mix of orange juice to olive oil. Taste the dressing and adjust the amount of oil if desired.
2. Add salt and pepper to taste.
3. Add the warm wheatberries to the citronette and stir to combine. Allow the mixture to cool to room temperature.Once cooled, stir in the scallions, feta cheese, cranberries, pistachios, and arugula. Toss to combine and serve immediately. (If you are preparing this in advance, add the arugula just before serving.)
Nutrition Information:
covered percent of daily need
