My girlfriends and I had a weekend getaway to Stinson Beach to celebrate the 25th birthday of one my best friend's, Niky!
Our weekend consisted of wine, walks, beach, Corona's, chips, dogs, hot tubs, Nouns (game we made up while studying abroad in Italy), and good talks. It was so nice to get away for the weekend and relax with all my girlfriends.
I got home this afternoon and felt anything but healthy. I'm burnt and I ate way too many chips. I felt like a pick me up and this salad definitely hit the spot.
However, I wish I back at our Stinson Beach House looking at this view...
studying this sign for inspiration...
watching this sunset...
and enjoying the sunshine.
I hope you had an amazing weekend too!
Wheat Berry Vegetable Salad
Serves 3 - 4
1 Cup Wheat Berries
6 ounces Cherry Tomatoes cut in half
1/2 Bunch Scallions sliced on the diagnol
1 Bunch Asparagus sliced on the diagnol
3 ounces Feta Cheese crumbled
2 Tbsp Dill Chopped
1 tsp Honey
1 tsp Dijon
Juice from 1 Lemon
1 Tbsp Red Wine Vinegar
2 Tbsp Olive Oil + 1 Tbsp Olive Oil
1 Garlic Clove chopped
Boil 3 cups water with salt in saucepan. Add wheat berries and simmer over low heat for 45 minutes or until soft. You may need additional water. Meanwhile saute asparagus with 1 Tbsp olive oil and chopped garlic until al dente. Drain wheat berries. Add to large bowl with tomatoes, asparagus, feta cheese, dill, and scallions. Whisk together lemon juice, remaining olive oil, vinegar, honey, mustard, salt and pepper. Add dressing and mix salad. Adjust seasoning. Serve.