INGREDIENTS
SWEET LEMON VINAIGRETTE
2 tablespoons (30 mL) extra-virgin olive oil
2 teaspoons (10 mL) fresh lemon juice
2 teaspoons (10 mL) white balsamic vinegar
2 teaspoons (10 mL) honey or maple syrup
Sea salt and freshly ground black pepper
1½ cups (375 mL) cooked hard or soft wheat berries
4 cups (1 L) loosely packed mache greens or baby salad greens
⅓ cup (75 mL) hazelnuts, toasted and chopped
1½ cups (375 mL) sliced strawberries
¼ cup (60 mL) sliced radishes
¼ cup (60 mL) sliced basil
¼ cup (60 mL) whole mint leaves
⅓ cup (75 mL) crumbled feta cheese
DIRECTIONS
Make the vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, white balsamic vinegar, and honey. Season with salt and pepper.
Assemble the salad: In a large bowl, combine the wheat berries, mache greens, hazelnuts, strawberries, radishes, basil, mint, and feta cheese. Drizzle the vinaigrette over the salad and toss. Taste and adjust the seasonings.
SERVES: 4
VEGAN: Skip the cheese and the honey.
GLUTEN-FREE: Use quinoa or millet instead of wheat berries.