The salad may look pale, but it’s got bite: bitter endive, pungent scallions and cool cucumbers mix with chewy and hearty wheat berries in a sweet and creamy (but healthy!) dressing.
|1/2 cup wheat berries||1/2 cup nonfat Greek yogurt|
|Kosher salt||2 Tbs balsamic vinegar|
|1 large or 2 small cucumbers, peeled and diced||2 lemons, juiced|
|4 scallions, light and dark green parts only, sliced into thin rounds||1/4 cup water, as needed|
|2 heads endive, cleaned and sliced into 1/4-inch thick ribbons||Freshly ground black pepper|
Add the wheat berries to a small stockpot with 2 cups water and a pinch of kosher salt, and cover. Bring to a boil and uncover, then cook for 45 minutes until the berries have absorbed most of the water and are tender. (They’ll still maintain a bit of chewy bite.) Drain any excess water and reserve.
While the wheat berries cook, clean and prep the cucumbers, scallions, and endive.
Whisk the yogurt, balsamic vinegar, and lemon juice together. Add water as needed to thin the dressing out to your desired consistency. Add kosher salt and freshly ground black pepper to taste.
Toss the dressing with the vegetables and wheat berries and serve.
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