Wheat Berry, Kale, And Cranberry Salad

• 1/2 cup uncooked wheat berries
• 2 cups shredded baby kale
• 1/2 cup diced celery
• 1/4 cup minced red onion
• 1/4 cup dried cranberries
• 1 tablespoon cider vinegar
• 1 1/2 teaspoons olive oil
• 3/8 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

1. Place wheat berries in a medium saucepan. Cover with water to 2 inches above wheat berries; bring to a boil. Cover, reduce heat to medium, and cook 50 minutes or until chewy-tender. Drain and rinse with cold water; drain.
2. Place wheat berries and remaining ingredients in a large bowl; toss gently.
3. THE WHOLE-GRAINS BENTO
4. Holy whole grains! For crunchy-granola types, there's good-for-you nutrition all over this lunch, which gives you about two-thirds of the daily whole-grain recommendation.
5. Make Our Recipe: Wheat Berry, Kale, and Cranberry Salad
6. Then add...
7. 12 100% whole-grain crackers (such as Wheat Thins)
8. 1 ounce Manchego cheese, thinly sliced
9. 2 whole-grain oatmeal cookies with chocolate (such as Kashi Oatmeal Dark Chocolate Cookies)
10. Serves 2
11. Each lunch contains 527 calories, 1g fat (2g sat fat), 15g protein, 8g carbs, 3g fiber, and 671mg sodium.
12. MyRecipes is working with
13. , the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
14. .

uncooked wheat berries, baby kale, celery, red onion, cranberries, cider vinegar, olive oil, kosher salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/kale-cranberry-salad (may not work)