Roast Beef and Arugula Salad with Wheat Berries
- Total Time
olive oil1 ½ Tbsp
red wine vinegar1 ½ Tbsp
mustard1 ½ tsp, coarse-grained
fresh thyme1 ½ tsp, chopped
rosemary1 tsp, chopped
garlic clove(s)1 medium clove(s), crushed through garlic press
table salt¾ tsp
black pepper¼ tsp
cooked wheat berries2 cup(s), thawed if frozen
uncooked carrot(s)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