Arugula & Wheat Berry Salad with Cilantro-Tahini Dressing
SERVES
2PREP TIME
15 minCOOK TIME
25 minIngredients
1 tablespoon olive oil
1 white onion, sliced
Pinch of salt
1 bunch cilantro, rinsed and dried
2 teaspoons honey
2 tablespoons tahini
2 tablespoons water
1/3 cup wheat berries
1 5-oz. container arugula
1 small bunch mint, washed, dried, leaves picked
1 cup sugar snap peas, halved
1/8 cup pitted green olives, quartered
¼ cup golden raisins
Directions
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Warm oil in a large skillet over medium-low heat. Add onion slices, season lightly with salt and cook, stirring occasionally, until onion is golden and caramelized, about 6 minutes. Adjust temperature as needed to prevent burning.
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In a food processor, combine caramelized onion with remaining dressing ingredients. Blend until smooth.
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While onions are caramelizing, cook wheatberries according to package directions (you should have about 1 cup cooked). Transfer to a medium-sized mixing bowl to cool. When cool, add arugula, mint, sugar snap peas, olives and raisins.
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Drizzle salad with dressing and toss. (You may not use it all. Cover and refrigerate extra dressing for another use.) Serve.
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Good food brings people together.
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