Healthy Wheat Berry And Shrimp Salad With Thai Vinaigrette Recipes

Steps:

• In a large bowl, combine the vinegar, garlic, sugar and orange zest. Whisk in oil; set aside. Cut oranges into 1/2-in. slices; cut slices into quarters. Add oranges, shrimp and pimientos to dressing; toss to coat. Cover and chill for at least 1 hour., Just before serving, toss the shrimp mixture with lettuces and onions.

Steps:

• Place the wheat berries in a medium pot, cover with 3 inches of water, and bring to a simmer over medium-high heat, stirring once or twice. Cover, reduce heat to medium-low, and simmer until tender, about 50 minutes. Drain and cool to room temperature.
• Meanwhile, rinse out the cooking pot, fill halfway with water, and bring to a boil over high heat. Add the shrimp, reduce the heat, and simmer until the shrimp are pink and firm, about 2 minutes. Drain in a colander set in the sink and refresh under cool water. Roughly chop the shrimp.
• To make the dressing, whisk the lime juice, fish sauce and brown sugar together in a small bowl until the sugar dissolves.
• Toss the wheat berries, shrimp, cucumber, radishes, basil and mint in a salad bowl. Pour the prepared dressing over the salad and toss to coat. If desired, cover and refrigerate for up to 3 days.
• POINTS value per serving (1 1/4 cups): 3
• Yields 4 servings.

Steps:

• In a large saucepan, combine wheat berries, 3/4 teaspoon salt, and enough water to cover berries by 2 inches; bring to a boil over high heat, reduce heat to a slow simmer, partially cover, and cook until wheat is tender and chewy, 50 to 90 hours.
• Drain wheat well and spread out on a baking sheet to cool and dry.
• Bring another large saucepan of salted water to a boil and cook the green beans until tender, 4 to 8 minutes (if using frozen product, they do not need to be cooked); drain on a clean dish towel.
• Once cooled, cut into 1/2 to 3/4-inch pieces.
• Meanwhile, prepare the vinaigrette by whisking together all the ingredients OR place them all in a lidded glass jar and shake to combine.
• In a large bowl, combine wheat berries, green beans, artichoke hearts, tomatoes, 3/4 of the almonds, chopped herbs, pepper and 1/3 cup of the vinaigrette; toss well.
• Season the shrimp with salt; heat olive oil in a skillet over high heat.
• Cook on one side 1 to 2 minutes; flip shrimp and cook a minute on the other side until shrimps curl and are opaque.
• Toss shrimp into salad and sprinkle with remaining almonds.