Harvest Wheatberry Salad with Poached Egg Got leftover cooked whole grains or sautéed greens? This delicious, throw-it-all together salad is a fantastic way to use them. (And for more ways to use your leftovers, take a look in the Amish Cook’s Family Favorite Recipes.) SERVINGS: 4 1 c cooked wheat berries (other leftover grain like quinoa or rice also work) 1 15-oz can cannellini beans, drained and rinsed 1 c sautéed greens like Swiss chard or spinach ¼ c dried cherries ¼ c toasted chopped pecans 2 Tbsp olive oil 2 Tbsp apple cider vinegar, or to taste Salt and pepper, to taste 4 lg eggs, poached (See how to easily poach an egg here)

  1. COMBINE the wheat berries, beans, greens, cherries, and pecans in a large bowl. Drizzle with the oil and vinegar and toss well. Season with salt and pepper to taste.2. DIVIDE the salad among four bowls. Top each bowl with a poached egg. Serve. NUTRITION (per serving) 387 cals, 18 g pro, 50 g carb, 10 g fiber, 5 g sugar, 18 g fat, 3 g sat fat, 307 mg sodium