Power Foods Friday – Wheatberry Salad

Marathon training is in full swing for The Spatularettes!  My big race is only 4 weeks away while we have 7 weeks of training left before the Philly Marathon (half marathon for Small One).  That puts us smack dab in the middle of our training programs, facing some of our highest weeks of mileage.  That also puts us in serious need of some serious power food!

You might remember the Greek Wheat Berry Salad that we posted a couple of months ago.  We told you about some of the great benefits of wheat berries which still hold true today.  With the knowledge we have about one of nature’s best power foods, we decided another wheat berry salad was just what we needed to tackle a tough week of training!

INGREDIENTS:

Salad:
-1 cup dry wheatberries, rinsed
-15 oz can mandarin oranges in light syrup, drained with juices reserved
-1/2 cup dried cranberries
-1/4 cup chopped flat leaf parsley
-1/4 cup choppped mint leaves
-6 scallions chopped (white and light green parts)

Dressing:
-1/2 cup olive oil
-reserved mandarin orange juices
-zest of 1 lemon
-juice of 1 lemon

Prepare 1 cup of dry, rinsed wheat berries according to package instructions.  They will take about an hour to cook and need to cool, so it will give you plenty of time to get the rest of the ingredients together.

Once the wheatberries have cooled, combine all salad ingredients in a large bowl and gently toss.  We halved the mandarin oranges, but they would be fine whole as well.

In a small bowl, whisk together all of the dressing ingredients.  Pour desired amount of dressing over salad and toss to evenly coat.  We used about 3/4 cup for this amount of salad, but the leftover dressing would  be great over greens as well!

Keep on powering through!!

XOXO,
Tall One

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