My good friend Kelly was recently diagnosed with cancer. She has vowed to and is kicking ass on the cancer. I was looking through my cookbooks for some kick-ass cancer fighting foods when I remembered this salad. Caffe Latte in St. Paul has a version of this recipe in their deli case, and it is very tasty and healthy. I recrafted the recipe and added pomegranate for bursts of flavor, color and antioxidant power.
I had never cooked with wheat berries before, they are slightly chewly and nutty and shaped like little bullets. You can find them in the bulk section in natural food stores, Rainbow or Lunds (but not at Cub). I made the salad again for Christmas and brought it to our respective families. It was very healthy compared to all the other options. Chad's aunt had the gut busting version of this salad -- with bacon, uuber amounts of mayo, and cheddar cheese. Also good, but without the kick-ass cancer fighting power.
INGREDIENTS:
-2 heads broccoli-1 pomegranate
-1 small red or sweet onion
-1 cup uncooked wheat berries
-1/2 cup sunflower seeds, raw
-3/4 cup white raisons
-2 Tablespoons balsalmic vinegar
-1/2 cup olive oil
-1/4 cup mayo
-1 tsp. dijon mustard
-sugar, salt
INSTRUCTIONS
-Add the wheat berries to a pot filled with water, bring to a boil and then keep at a low simmer for 45 minutes, until the grain is soft and chewy and doubled in size.
-Toast the sunflower seeds in a saute pan over medium heat until just brown and fragrant.
-Separate the broccolli into small bite sized florets.
-Chop the onion.
-Separate the pomegranite seeds from the fruit.
-Make the dressing: combine the mayo, olive oil, balsalmic vinegar, and a pinch of sugar and salt.
-Toss to combine all ingredients and enjoy!
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