Maintaining a balanced diet is difficult. This week on Valentine’s Day, I overindulged in some chocolate truffles, a cupcake and some left-over tiramisu from the Test Kitchen fridge all before even eating lunch! I thought this was a great idea at the time, but afterwards I felt some some major sugar overload pains. That evening I meandered to the grocery store and bought every green item in sight. When I got home I juiced a combination of kale, celery, spinach, blueberries, and green apples together to make a muddy (but healthy!) green smoothie (in the hopes of sugar-detoxification). When I brought this smoothie into class the next day, my Professor asked, “Are you drinking mud?” and I thought, “there must be something better than this gross-looking drink.” That’s why, when I stumbled upon cake&allie‘s blog post about our “Wheat Berry and Arugula Salad,” I couldn’t have been more excited! Both flavorful and healthy, this recipe looks like the perfect option for a nutritionally balanced dinner. Uh oh! I just heard an announcement for an apple cake tasting in the Test Kitchen. I will resist. I will resist.
About the Author: Jill Danielle Fisher
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Must be difficult to resist being around all that food. Especially tiramisu! Thanks for posting this recipe, looks good.
I have been making this for about a month now. It is delicious and one of the few things that make lower calorie easy.
I just mix the dressing directly into the berry-chickpea mixture and then serve with crisp iceberg or romaine leaves.