Health-e Eats: Cracked Wheat, Kale & Edamame Salad | lentil avocado salad | Orangesandavocados

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Health-e Eats: Cracked Wheat, Kale & Edamame Salad
Mercy Medical Center’s Chef Andy Deutmeyer demonstrates how to make this healthy salad with a variety of textures and shapes.

Cracked Wheat with Kale and Edamame

1/2 cup Spelty Bulgher
1/4 cup red onion, finely diced
1 stalk celery, finely diced
1/2 cup cucumber, diced
4 cup kale, chopped (remove ribs)
1/4 cup edamame, shelled

Dressing:
1/4 cup olive oil
2 Tbsp rice vinegar
1 tsp soy sauce
1/4 tsp ginger root, grated
1-2 tsp honey
1/4 cup cashews

In boiling water, cook wheat until tender – approx. 35 – 45 minutes. Strain off water and rinse well. Set aside in mixing bowl. Add red onion, celery, cucumber, kale and soybeans.

In mixing bowl, combine olive oil, vinegar, soy sauce, minced ginger and honey. Whisk together to create vinaigrette for salad. Toss vinaigrette with wheat and veggies. Serves 4
lentil avocado salad

Mercy Medical Center’s Chef Andy Deutmeyer demonstrates how to make this healthy salad with a variety of textures and shapes.

Cracked Wheat with Kale and Edamame

1/2 cup Spelty Bulgher
1/4 cup red onion, finely diced
1 stalk celery, finely diced
1/2 cup cucumber, diced
4 cup kale, chopped (remove ribs)
1/4 cup edamame, shelled

Dressing:
1/4 cup olive oil
2 Tbsp rice vinegar
1 tsp soy sauce
1/4 tsp ginger root, grated
1-2 tsp honey
1/4 cup cashews

In boiling water, cook wheat until tender – approx. 35 – 45 minutes. Strain off water and rinse well. Set aside in mixing bowl. Add red onion, celery, cucumber, kale and soybeans.

In mixing bowl, combine olive oil, vinegar, soy sauce, minced ginger and honey. Whisk together to create vinaigrette for salad. Toss vinaigrette with wheat and veggies. Serves 4