A 10-Minute, 2-Step Salad That’s Perfect For Mondays

1Photo: Courtesy of Cooking With Cakes.
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.
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.
2Photo: Courtesy of Cooking With Cakes.
This salad focuses on keeping it fresh with deliciously ripe raspberries and blueberries taking center stage atop a bed of antioxidant-packed arugula.
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.
4Photo: Courtesy of Cooking With Cakes.

Mixed Berry Salad

Prep Time: 10 Minutes
Serves: 4-6


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

3Photo: Courtesy of Cooking With Cakes.

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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