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Wheat Berry, Roasted Corn and Spinach Salad

  • 6servings
  • 120minutes
  • 240calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, C, E, P
MineralsSelenium, Zinc, Copper, Natrium, Fluorine, Chromium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 1/2 cups water

  2. 1 cup uncooked wheat berries

  3. 1 bag (12 oz) Green Giant® Valley Fresh Steamers™ Niblets® frozen corn

  4. 1 tablespoon vegetable oil

  5. 1/2 teaspoon salt

  6. 2 cups baby spinach leaves

  7. 1 cup cherry tomatoes

  8. 1/4 cup chopped onion

  9. 2 tablespoons white vinegar

  10. 1 teaspoon grated orange peel

  11. 2 tablespoons orange juice

  12. 2 tablespoons vegetable oil

  13. 1 tablespoon honey

  14. 1/8 teaspoon ground red pepper (cayenne)

Instructions Jump to Ingredients ↑

  1. In 2-quart saucepan, heat water, wheat berries and 1/2 teaspoon salt to a rolling boil over high heat. Reduce heat to low; cover and simmer 1 hour 15 minutes to 1 hour 30 minutes or until tender. Drain; rinse with cold water to cool. Drain well.

  2. Meanwhile, heat oven to 450°F. In ungreased 15x10x1-inch pan, evenly spread corn. Drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon salt. Bake 15 minutes to roast corn. Set aside.

  3. In large bowl, stir together wheat berries, corn, spinach, tomatoes and onion.

  4. In 1-cup measuring cup, mix dressing ingredients with wire whisk until well blended. Stir into salad. Let stand 15 minutes before serving to blend flavors.

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