GREEN SALAD WITH WHEAT BERRIES, SAUERKRAUT AND TAMARI ALMONDS (VG) 

A fresh, green salad that's full of amazing flavours and textures. Chewy wheat berries, tangy sauerkraut and tamari roasted almonds are the stars of this salad.

SERVES 2-3
Recipe from crazy-cucumber.com
Photography by Crazy Cucumber

INGREDIENTS FOR SALAD
½ packet baby kale and baby spinach leaves mix
1 cup wheat berries (or farro), precooked (see note)
½ cup Living Goodness Sassy Sauerkraut, drained
½ cup tamari almonds, chopped
Bunch of green beans, ends removed, cut into bite sized pieces

INGREDIENTS FOR MAPLE LEMON VINAIGRETTE DRESSING
1 teaspoon Dijon mustard
1 teaspoon maple syrup
1 teaspoon apple cider vinegar
⅓ cup olive oil
1 teaspoon lemon juice
Salt
Black pepper

METHOD FOR WHEAT BERRIES
• Soak ½ cup of dry wheat berries in plenty of water overnight. Combine wheat berries and 2 cups of water in a large saucepan and bring to a boil. Reduce heat, cover and simmer for 40 minutes or until wheat berries are chewy, but still whole.

METHOD FOR SALAD
• Put prepared green beans into a steamer basket over a pan of boiling water. Cover with a lid and steam for 3-5 minutes or until crisp-tender. Transfer the beans to the ice bath.

METHOD FOR VINAIGRETTE DRESSING
• For vinaigrette dressing: combine all the ingredients in a jar, close the lid, and shake it well until the mix turns into a thick emulsion.

TO SERVE
• Arrange the green leaves into a large serving bowl, scatter over with the steamed beans and sauerkraut. Sprinkle the salad with wheat berries and chopped tamari almonds. Drizzle with vinaigrette dressing. Serve immediately.