Wheat Berry Salad with Kalamata Olives and Feta Cheese
I’m not a big fan of making New Year’s resolutions. All my resolutions such as losing weight and exercising more, historically have been destined for defeat. So, since I despise failure, I don’t do resolutions anymore. Nope, none, nada… I look at it this way. I make New Year’s expectations. Expectations for me are doable and achievable. This year I expect to take smaller steps to improving my life and health. I’m certainly not a perfect person but when I expect something out of myself, I do it.
One of the first things that Bruce and I did for the New Year was to take a long walk along Bear Creek here in the Rogue Valley. Bear Creek is home to many species of birds, aquatic mammals and fish. During the spring and fall months you may see large salmon or steelhead swimming up the creek on their way to their spawning grounds. In the winter, the water in the creek is too turbid from the rain and snow to see much at all. However, it is a great time to go birding. So, I grabbed my camera and out the door we went.
A great egret hunting for fish in the marshy area near the creek.
A pair of mallard ducks on a log. This is my favorite picture of the day. The brightly colored drake is on the left and the plain colored hen is on the right. It won’t be long before they start nesting.
A closeup of a drake Mallard duck. Notice the beautiful blue wing bar and bright orange legs?
When we got back home from our walk along the creek, I decided to make a bright and flavorful Wheat Berry Salad. My Wheat Berry Salad is simple to make and tastes delicious! It’s made with tasty little wheat berries, red bell pepper, Kalamata olives, green onions, parsley, feta cheese and my favorite red wine vinaigrette. In just a matter of hours, I’m already living up to my expectations. A lovely walk and a healthful salad. That was easy. Enjoy! Tessa
- 3 cups cooked wheat berries (1 cup dried = 3 cups cooked)
- 1/2 cup red bell (chopped)
- 1/2 cup red wine vinaigrette (click on link for recipe)
- 1/2 cup Kalamata olives (pitted and chopped)
- 1/4 cup green onions (chopped)
- 1/4 cup parsley (chopped)
- 1/2 cup feta cheese (crumbled)
- 4- 6 cups lettuce, watercress or your favorite leafy greens
Mix all ingredients (except lettuce or watercress) in a medium sized bowl adding the feta cheese last… Taste and correct your seasonings. Chill and serve on a bed of lettuce, watercress or other leafy greens. Garnish with additional feta crumbles and chopped parsley. Makes 6 servings.