TLC Cooking "Emeril's Baby Red Russian Kale and Wheatberry Salad"

Emeril's Baby Red Russian Kale and Wheatberry Salad

Planet Green

YIELD 6 cups; 8 servings

INGREDIENTS

2 cups	cooked wheatberries
1/2 cup plus 2 tablespoons	cider vinegar
1/2 cup	olive oil
2 cups	finely chopped baby red Russian kale
1/2 cup	finely chopped red onion
1/2 cup finely	chopped red bell pepper
2 tablespoons	finely chopped jalapenos
2 tablespoons	finely chopped fresh parsley
1 1/2 teaspoons	minced garlic
3/4 teaspoon	salt
1/2 teaspoon	freshly ground black pepper

PREPARATION:

Method:

Combine all ingredients in a large bowl and toss well to combine. Cover and refrigerate for at least 4 hours, or preferably overnight, stirring occasionally. Allow salad to come to room temperature for 30 minutes before serving. Toss well just before serving; taste and reseason if necessary.
This recipe was featured in the Greens and Grains Episode of Emeril Green.

This recipe appears in: Salads

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