- 1/2 cup uncooked wheat berries
- 2 cups shredded baby kale
- 1/2 cup diced celery
- 1/4 cup minced red onion
- 1/4 cup dried cranberries
- 1 tablespoon cider vinegar
- 1 1/2 teaspoons olive oil
- 3/8 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- calories 284
- fat 4.8 g
- satfat 0.8 g
- monofat 2.6 g
- polyfat 0.9 g
- protein 8.7 g
- carbohydrate 55.9 g
- fiber 8.5 g
- cholesterol 0.0 mg
- iron 1.3 mg
- sodium 415 mg
- calcium 107 mg
How to Make It
Place wheat berries in a medium saucepan. Cover with water to 2 inches above wheat berries; bring to a boil. Cover, reduce heat to medium, and cook 50 minutes or until chewy-tender. Drain and rinse with cold water; drain.
Place wheat berries and remaining ingredients in a large bowl; toss gently.
THE WHOLE-GRAINS BENTO
Holy whole grains! For crunchy-granola types, there's good-for-you nutrition all over this lunch, which gives you about two-thirds of the daily whole-grain recommendation.
Make Our Recipe: Wheat Berry, Kale, and Cranberry Salad
12 100% whole-grain crackers (such as Wheat Thins)
1 ounce Manchego cheese, thinly sliced
2 whole-grain oatmeal cookies with chocolate (such as Kashi Oatmeal Dark Chocolate Cookies)
Each lunch contains 527 calories, 1g fat (2g sat fat), 15g protein, 8g carbs, 3g fiber, and 671mg sodium.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.