Recipe Ideas for Next School Year’s Meal Regs

Kale and Wheat Berry Salad

This salad features cucumber, fennel, red bell pepper, kale, wheat berry and a dash of honey.

Yield: 50 ¾-cup servings

1 ½ lb. kale, chiffonade, stems cut off
2 cups extra virgin olive oil or canola oil
¾ cup lemon juice
¾ cup orange juice
½ cup lime juice
2 oz. minced shallots
1 lb. + 4 oz. diced red bell pepper
2 lb. peeled, diced cucumber
1 cup minced parsley
1 ½ lb. diced fennel bulb or celery
2 lb. + 1 oz. dry wheat berry or 6 lb. cooked wheat berry
¼ cup honey
1 tsp. salt
½ tsp. pepper

See full recipe