Spring cleaning

These healthy and light spring salads are easy to make and perfect for a sunny evening or long lunch outside.

Wheat Berry Salad with Feta (photo credit: Courtesy)
Wheat Berry Salad with Feta
(photo credit: Courtesy)
Spring is time for refreshing and nourishing salads. These two salads are easy to make, they can be made a day ahead of time and they are both healthy and delicious. I serve them room temperature and love the hearty nature they have. They are filling and not heavy and each has an interesting set of flavor combinations. 
Wheat Berry Salad with Feta
This salad was published by Bon Appetit about 13 years ago. I changed it a bit but have been making it all these years.  Serves 4-6
1 cup wheat berries (available at natural foods stores and some national markets)1/2 cup diced Feta (about 2 ounces)1/2 cup thinly sliced red onion1/2 cup seedless cucumber, chopped5 tablespoons olive oil1/4 cup julienne strips of drained bottled roasted red pepper1/4 cup mixed minced fresh herbs such as parsley, mint, and dill plus herb sprigs for garnish2 tablespoons fresh lemon juice, or to taste1 tablespoon red-wine vinegar1 tablespoon chopped pitted brine-cured black olives1 teaspoon ground cumin1 garlic clove, minced ¼ teaspoon dried red pepper flakes to taste
In a kettle of boiling salted water cook the wheat berries for 1 hour, or until they are tender, and drain them. In a large bowl stir together the wheat berries, the Feta, the onion, the cucumber, the oil, the roasted pepper, the minced herbs, the lemon juice, the vinegar, the olives, the cumin, the garlic, the red pepper flakes, and salt to taste and garnish the salad with the herb sprigs.
Quinoa Salad with Edamame Serves 6-8
1 cup quinoa, rinsed well
1 package frozen shelled edamame
1/2 cup pinenuts, toasted
1 red and 1 yellow pepper, diced
1 red onion diced
1/2 cup dried cranberries
1/4 cup white wine vinegar
2 tablespoons Dijon mustard
2-3 tablespoons sugar
1 teaspoon Kosher salt
and pepper to taste1/2 cup olive oil

Cook quinoa in two cups of boiling water for 13-15 minutes. Cook edamame in six cups of boiling slightly salted water for 5-6 minutes. Add edamame, pinenuts, peppers, onions and dried cranberries.
For the dressing: Whisk together white wine vinegar, Dijon mustard, sugar, kosher salt and pepper with the olive oil in a small bowl.
Pour the dressing over the salad. Toss and serve at room temperature.
These recipes were brought to you by www.gourmetkoshercooking.com