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Ingredients
  • subheading: For the dressing:
  • ¼ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • ¼ cup fresh basil leaves, packed
  • ¼ cup fresh parsley (stems are fine), packed
  • 1 garlic clove
  • 1 tsp pure maple syrup
  • ¾ tsp salt
  • lots of freshly ground black pepper
  • subheading: For the white bean salad:
  • 2 13.5oz cans cannelini beans or chickpeas, drained and rinsed
  • 2 stalks celery, chopped
  • 1 medium bell pepper, chopped
  • ½ red onion, diced
  • ⅓ cup fresh parsely, chopped
  • ¼ cup fresh basil, chopped
  • Pinch of salt and pepper
  • subheading: For the other layers:
  • ¾ cup dry wheat berries or spelt berries, cooked (sub quinoa for gluten-free)
  • ¾ cup shredded carrots (optional)
  • 1 cup grape or cherry tomatoes, chopped
  • 5oz pkg arugula (or greens of choice)
Steps
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