Run Oregon Test Kitchen: Raspberry and Feta Salad with Wheat Berries (with recipe)

We have come to the conclusion of the Run Oregon Test Kitchen and we are all satisfied (in stomach and mind) with our choices. Here is a full recipe from the “Racing Weight Cookbook: Light Recipes for Athletes” by Matt Fitzgerald.

Cooked grains atop a salad provide a boost of minerals and complex carbohydrates; they also add a delightful chewy texture and soak up flavors from whatever dressing you enjoy. This salad pairs sweet raspberries with salty feta cheese and red onion.

6 cups (5 oz.) mixed
salad greens, loosely packed
1 cup cooked wheat berries or barley
1 cup raspberries
½ cup (4 oz.) feta cheese, crumbled
½ cup red onion, thinly sliced

Divide salad greens between two plates, and top evenly with cooked grains, raspberries, feta, and onion.

Per serving: 261 calories, 7 g fat, 44 g total carbohydrate, 7 g dietary fiber, 11 g protein

Swap out the onion for another crunchy ingredient such as carrots, jicama, or celery.

DQS COUNT (per serving) FRUITS ½ VEGETABLES 1 WHOLE GRAINS 1 DAIRY 1

p. 140
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Racing Weight Cookbook: Lean, Light Recipes for Athletes delivers more than 100 flavorful, easy recipes that will help athletes hit their ideal weight without compromising performance. The book is the third in the best-selling Racing Weight Series™ and is now available in bookstores; bike, tri, and running shops; and online. Preview the book and try recipes at http://www.racingweightcookbook.com.