Sprouted Wheat & Kale Salad with Balsamic-Miso Dressing
I love the chewiness of wheat berries, cooked and uncooked. With this recipe you have the option of using the raw sprouts(very chewy) or cooking the sprouts (perfectly chewy)
Serves 6
1-1/2 cups wheat berry sprouts, cooked
1 tomato, diced
4 cups finely chopped kale
1/4 cup thinly sliced red onion, soak in lemon juice at least 10 minutes before adding to salad
1/4 cup pure balsamic vinegar (not colored with caramel color!)
1/2 cup extra virgin olive oil
1-2 cloves garlic
1/4 cup water
2 tablespoons chopped fresh basil
1 heaping teaspoon white miso
1/2 teaspoon ume plum paste (optional)
Freshly ground black pepper, to taste
Combine the sprouts, tomato, kale, onion, and salt, to taste. Blend all dressing ingredients in a blender until smooth. Pour dressing over salad; toss several times to coat.
Note: cover the sprouts with water to cook: Cook for as many minutes as you like and to plump them up as much as you wish. I simmer mine for about 20 minutes.