Wheat Berry Spinach Salad: Your Recipe, My Kitchen

This week, I am taking a recipe from Joseph’s Grainery and changing it up a bit to fit into the “diet” I am on (in hope of not embarrassing myself on the Florida beaches) and what I had in the refrigerator.  Have you been to Joseph’s Granery?  You will find so many wonderful recipes using whole grains and the photographs are gorgeous!

For my version, I used goat cheese because my feta was spoken for.  I eliminated the Craisins and added some walnuts, used grilled summer squash and a strawberry vinaigrette that is out of this world.  I have been on a pseudo-Sonoma style diet for the last three weeks.  I have lost a healthy 2 pounds per week and have loved eating so many fresh vegetables.  Usually, my salads include grilled meat from the night before, but using wheat berries was a nice change.

( Salad adapted from Joseph’s Grainery)

(from the Sonoma Diet book)

Wheat Berry Spinach Salad: Your Recipe, My Kitchen
Serves: 1
  • Dressing:
  • 1 cup strawberries
  • 2 Tbsp red wine vinegar
  • ½ tsp cracked black pepper
  • sugar substitute of your choice to equal ½ tsp sugar
  • Salad:For 1 serving (adjust for more)
  • ¼ cup cooked wheat berries
  • 1½ cups torn spinach leaves
  • ½ grilled zucchini (cut lengthwise in quarters and then sliced)
  • ½ grilled yellow squash (cut lengthwise in quarters and then sliced)
  • 8 walnut halves, crumbled slightly
  • 1 ounce goat cheese, crumbled
  • 1 Tbsp strawberry vinaigrette (recipe below)
  1. Combine dressing ingredients in a blender and mix until smooth.
  2. Chill and store up to 1 week in the fridge.
  3. Layer salad ingredients in a bowl, ending with cheese and dressing.


Okay.  Your turn.  What’s cooking in your kitchen?

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