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Receta Dig Deep Layered Summer Salad

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Raciónes: 8

Ingredientes

Cost per serving $1.96 view details

Direcciones

  1. * NOTE: Pearl barley can be substituted for the hard wheat berries.
  2. Place the wheat berries in a small stockpot, and add in 2 qts water. Cover and bring to a boil. Reduce the heat to low, and simmer the berries till tender, about 40 min. Drain in a colander, and transfer to a large glass serving bowl.
  3. In a medium bowl, whisk together the lemon juice, vinegar, mustard, salt, pepper, sugar, and celery seed. In a slow, steady stream, whisk in the extra virgin olive oil till completely combined. Drizzle 2 Tbsp. dressing over the wheat berries.
  4. Remove strings from celery and slice thinly on the diagonal. Arrange the celery slices over the wheat berries, and drizzle with 2 Tbsp. dressing. Cover the celery with cherries, and drizzle with 2 Tbsp. dressing.
  5. Crumble half the blue cheese over the top of the cherries, and drizzle with 2 Tbsp. dressing.
  6. Thinly shred the cabbage. Peel and grate the carrots. In a medium bowl, toss together the shredded cabbage and 3 Tbsp. dressing; layer the cabbage over the blue cheese. Layer the carrots over the cabbage, and drizzle with 2 Tbsp. dressing. Crumble the remaining blue cheese over the carrots, and drizzle with the remaining dressing. Cover the salad, and transfer to the refrigerator for 24 hrs to allow the flavors to develop.
  7. Remove the salad from the refrigerator, and serve at room temperature.
  8. Makes 8 to 10 servings.
  9. Cuisine: "Mexican"

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Nutrition Facts

Amount Per Serving %DV
Serving Size 224g
Recipe makes 8 servings
Calories 316  
Calories from Fat 243 77%
Total Fat 27.52g 34%
Saturated Fat 3.79g 15%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 509mg 21%
Potassium 390mg 11%
Total Carbs 17.98g 5%
Dietary Fiber 5.4g 18%
Sugars 10.85g 7%
Protein 2.22g 4%
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