Super Protein Veggie Salad
Author: 
Recipe Type: salad
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6
 
Ingredients
  • ½ cup wheatberries, cooked
  • 1 (19 oz.) can good quality canellini beans, rinsed
  • 1 bulb fennel, sliced
  • 1 carrot, chopped
  • 1 rib celery, chopped
  • red wine vinegar and olive oil, to taste
  • salt and freshly ground pepper, to taste
  • 6 handfuls baby spinach
  • ¼ cup roasted and unsalted almonds, chopped
  • Dressing:
  • ½ cup cottage cheese
  • ½ cup plain yogurt
  • 1-2 Tblsp Dijon mustard
  • 2 Tblsp Red wine vinegar
  • Juice of ½ lemon
  • ½ cup cilantro
  • salt and freshly ground pepper
Instructions
  1. Combine the first 6 ingredients in a Gladware container, season to taste with salt and freshly ground black pepper and refrigerate.
  2. Combine the dressing ingredients and blend with an immersion blender or in a blender. Season to taste with salt and pepper.
  3. In a salad bowl combine the spinach, top with the bean and wheatberry mixture and toss with the dressing.
  4. Top with the chopped almonds and freshly ground black pepper. Toss and enjoy.
Recipe by Culinary Thymes at https://www.culinarythymes.com/get-into-that-bikini-for-spring-break-salad/