Wheatberries • Strawberries • Kohlrabi • Cucumbers • Swiss Chard • Carrots • Dried Blueberries • Strawberry Jalapeño Dressing
Salad recipe by Appetite for Change youth and chef coach Lachelle Cunningham from Chelles’ Kitchen & The Good Acre.
4 Berry Alarm SALAD BY APPETITE FOR CHANGE YOUTH
Earth, Wind, Water & Fire!
Arleah, Tekyla, Princess Ann, Amarielle, Carl and Savannah with Appetite for Change in North Minneapolis teamed up with Chef Lachelle Cunningham of Chelles’ Kitchen and The Good Acre to put this delish mix together based on powerful forces of nature: earth (wheatberries), air (basil), water (cucumbers/ strawberries), and fire (jalapeños). The four score! So berry good on the flavor front.
4 Berry Alarm
WITH STRAWBERRY JALAPEÑO DRESSING
Makes 8 (generous 1-cup) servings
Salad Ingredients
- 1 cup uncooked wheatberries
- 1 cup chopped fresh strawberries
- 1 cup thinly sliced rainbow Swiss chard leaves (reserve stems)
- 1 cup chopped cucumber
- 1 cup carrots, matchstick
- 1 cup kohlrabi, peeled & chopped
- ½ cup radishes, sliced/halved
- ½ cup dried blueberries
- ½ cup sliced green onions
- ½ cup Pickled Swiss Chard Stems, if desired (see below)
- 8 cups mixed baby salad greens
Dressing Ingredients
- 1 cup chopped fresh or frozen whole strawberries (thawed)
- ¼ cup plain 2% Greek yogurt
- ⅓ cup coarsely chopped jalapeño chile
- ¼ cup packed fresh basil leaves
- 1 Tbsp. lemon juice
- 1 tsp. honey
- ⅛ tsp. cinnamon
- ⅛ tsp. salt or to taste
Topper
- ½ cup crumbled feta cheese
Directions
- Cook wheatberries according package directions. Let cool.
- Mix remaining salad ingredients, except the greens, in a large bowl. Stir in cooked wheatberries and pickled Swiss chard stems.
- To make the dressing, process all the ingredients in blender until smooth.
- Stir half of the dressing into the salad mixture; toss to coat well. Arrange salad greens on plates. Spoon salad mixture on top; drizzle with remaining dressing. Sprinkle with feta cheese.
Pickeled Swiss Chard Stems
Mix 1 cup chopped stems with 1 tablespoon finely chopped jalapeño, ½ cup distilled or rice vinegar, and ¼ cup sugar in a small bowl. Let stand at least 30 minutes. Drain and sprinkle into salad.
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