Seven Species Salad (Rainbow Salad)
Preparation Time: 15 Minutes
Servings: 6-8
Ingredients
Salad:
2 cups cooked wheat berries or barley or one of each*
¼ cup mixed red and green pepper slices
¼ cup scallions
¼ cup sliced black olives
2 cups (16 oz / 450 grams) frozen corn, partially defrosted
Marinade:
3 Tbsp olive oil3 Tbsp red wine or apple cider vinegar
2 Tbsp tamari or soy sauce2 Tbsp fresh parsley or 1 Tbsp dry
¼ tsp dry mustard or to taste
¼ tsp garlic powder or to taste
Directions
Mix the salad ingredients together in a bowl. Mix the marinade ingredients together and pour over the salad. Serve cold. Decorate with chopped fresh parsley, if desired.
NOTE: I tested this recipe with cooked brown rice instead of the wheat berries and barley, and it was excellent. Loved the texture!
*Both the wheat berries and barley should be soaked overnight and then cooked for approximately 1 hour.
This recipe was featured in Mishpacha Magazine.
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