A pop of color always seems to brighten my mood. Whether it’s a subtle touch of nail polish or a bright & bold clutch, a little pigment goes a long way.
So, with spring and summer finally around the corner, why not punch up your diet with something equally festive? Enter: the mixed berry salad, an easy (and pretty!) salad you can count on all season long.
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To make this more meal than a side-dish, I tossed in a generous heap of wheat berries, my favorite go-to grain for filling fiber and booty blasting protein. And, to top it all off? A simple olive oil and lemon vinaigrette lends a cool tangy finish perfect for any warm-weather setting. Light, crisp, and deliciously colorful, this is the 10-minute salad your schedule needs.
Prep Time: 10 Minutes
5 oz baby arugula
1 cup prepared wheat berries
6 oz raspberries
6 oz blueberries
1/2 cup EVOO
1/3 cup lemon juice
2 1/2 tsp sugar
1. Cook wheat berries as directed (1/2 cup dry yields 1 1/4 cups cooked), then set aside.
2. In large bowl, prepare dressing, whisking thoroughly until well combined. Next add in arugula, tossing until evenly coated. Transfer dressed arugula to salad bowl, then top with wheat berries, raspberries, and blueberries — Immediately plate and serve.
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Christine Fischer of Cooking with Cakes may not be a pro chef, but that doesn't mean she's a mere novice in the kitchen. The self-taught culinarian — who's all for healthy, accessible recipes — knows that succumbing to your five-day bacon craving does not make you weak. It just makes you human.