Wheat Berry Spinach Salad: Your Recipe, My Kitchen

This week, I am taking a recipe from Joseph's Grainery and changing it up a bit to fit into the "diet" I am on (in hope of not embarrassing myself on the Florida beaches) and what I had in the refrigerator.  Have you been to Joseph's Granery?  You will find so many wonderful recipes using whole grains and the photographs are gorgeous!

For my version, I used goat cheese because my feta was spoken for.  I eliminated the Craisins and added some walnuts, grilled summer squash and a strawberry vinaigrette that is out of this world.  I have been on a pseudo-Sonoma style diet for the last three weeks.  I have lost a healthy 2 pounds per week and have loved eating so many fresh vegetables.  Usually, my salads include grilled meat from the night before, but using wheat berries was a nice change.

Wheat Berry Spinach Salad (adapted from Joseph's Grainery)
For 1 serving (adjust for more)
1/4 cup cooked wheat berries
1 1/2 cups torn spinach leaves
1/2 grilled zucchini (cut lengthwise in quarters and then sliced)
1/2 grilled yellow squash (cut lengthwise in quarters and then sliced)
8 walnut halves, crumbled slightly
1 ounce goat cheese, crumbled
1 Tbsp strawberry vinaigrette (recipe below)
Layer ingredients in a bowl, ending with cheese and vinaigrette.

Strawberry Vinaigrette (from the Sonoma Diet book)
1 cup strawberries
2 Tbsp red wine vinegar
1/2 tsp cracked black pepper
sugar substitute of your choice to equal 1/2 tsp sugar
Combine ingredients in a blender and mix until smooth.  Chill and store up to 1 week in the fridge.

MMMM
Just Another Meatless Monday

Okay.  Your turn.  What's cooking in your kitchen?

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