Perfect Protein Salad
This popular salad is made with soybeans, wheat berries and cottage cheese, and loaded with vegetables and dressed with low-fat mayo mixed with apple cider vinegar.
4¾ oz. raw organic soybeans
5½ oz. organic wheat berries
½ cup chopped parsley
5½ oz. burpless cucumbers
2 oz. carrots, shredded
2¾ oz. diced red bell peppers
3 oz. diced green onions
9 oz. 2% cottage cheese
¼ cup cider vinegar
1½ tsp. dill weed
1 tsp. iodized salt
½ tsp. black pepper
2 oz. light mayonnaise
1½ tsp. white granulated sugar
1. Soak soybeans in container covering with cold water. Let stand for four hours to soften. Drain well.
2. Place wheat berries and soaked soybeans in separate kettles, covering with ample amounts of cold water. Bring to a boil.
3. Reduce heat to a low boil and cook, stirring occasionally, until soybeans are al dente (about 1- 1½ hours) and wheat berries are slightly softened but still chewy (about 1½ - 2 hours). Keep soybeans and wheat berries well covered with water, adding more as needed.
4. Drain cooked soybeans and wheat berries and shock cool with cold running water. Place in separate covered containers and hold cold below 40°F until needed.
5. Coarsely chop parsley. Please in covered container and hold cold below 40°F until needed.
6. Remove and discard small amount from ends of cucumbers. Cut cucumbers into small dice, about ¼-in. Place in covered container and hold cold below 40°F until needed.
For salad and dressing:
1. In a container, combine cooked cold soybeans and wheat berries with chopped parsley, shredded carrots and diced cucumber, red pepper and green onions. Toss gently to combine.
2. In a bowl, stir together cottage cheese, cider vinegar, dill weed, salt, pepper, mayonnaise and sugar for dressing. Do not use a mixer; stir by hand until well combined.
3. Pour dressing over salad ingredients. Stir gently to mix.
4. Cover container and hold cold below 40°F until served.
5. Stir from the bottom before serving to redistribute dressing over salad; dressing tends to settle at the bottom of the container.
Recipe by Concordia College, Moorehead, Minn.