Roast beef and arugula salad with wheat berries
1½ tsp, coarse-grained
1½ tsp, chopped
1 tsp, chopped
1 medium clove(s), crushed through garlic press
Cooked wheat berries
2 cup(s), thawed if frozen
2 medium, thinly sliced
Uncooked fennel bulb(s)
1 item(s), cored and thinly sliced
Roasted red peppers (packed in water)
½ cup(s), drained and sliced
Deli style roast beef slice(s)
¾ pound(s), lean, thickly sliced, cut into 1-inch strips
- To make dressing, whisk together oil, vinegar, mustard, thyme, rosemary, garlic, salt, and black pepper in small bowl.
- Place wheat berries, carrots, fennel, and roasted peppers in large bowl. Add 2 tablespoons dressing and toss to coat.
- Arrange arugula on serving platter and drizzle with remaining dressing. Top with wheat berry mixture and arrange roast beef on top.
- Serving size: 1 1/4 cups arugula, 1 cup wheat berry mixture, and 2 ounces roast beef