Free Giada's Feel Good Food by Giada De Laurentiis Page B

texture. This is my take on a rice salad but with new players. The citrusy dressing goes well with sweet strawberries and tangy goat cheese. Delicious at any temperature! serves 4
    wheat berries
    2 cups soft white wheat berries, rinsed and drained
    4 cups vegetable broth
    Â½ teaspoon kosher salt
dressing
    Grated zest of ½ orange
    Â½ cup fresh orange juice
    â…“ cup extra-virgin olive oil
    2 tablespoons light agave nectar
    Â¼ packed cup fresh mint leaves, finely chopped
    Â½ teaspoon kosher salt
    Â½ teaspoon freshly ground black pepper
    10 medium strawberries, hulled and chopped into ¼-inch pieces
    2 ounces goat cheese, crumbled (¼ cup)
    for the wheat berries: In a large saucepan, combine the wheat berries, broth, 4 cups water, and the salt. Bring to a boil over high heat. Reduce the heat so that the liquid simmers, cover the pan, and cook until the wheat berries are tender, 60 to 70 minutes. Drain the wheat berries in a colander and set aside to cool, about 15 minutes. Transfer to a salad bowl.
    for the dressing: In a medium bowl, whisk together the orange zest, orange juice, oil, agave, mint, salt, and pepper until smooth.
    Pour the dressing over the wheat berries and add the strawberries and goat cheese. Toss until all of the ingredients are coated.
    per serving: Calories 406; Protein 13g; Carbohydrates 54g; Dietary Fiber 9g; Sugar 9g; Total Fat 17g; Saturated Fat 4g; Sodium 289mg
chicken,mango, andblack beans with lime-almond dressing

    Todd loves this tropical version of a chicken salad. The mango, beans, and nutty, tangy mayo-free dressing make it positively addictive. This is a tough one to put down—it’s that good. serves 6
    salad
    2 cups (½-inch) diced cooked skinless chicken breast
    1 large mango, peeled, seeded, and cut into small cubes (about 1½ cups)
    2 (4-ounce) Persian or pickling cucumbers, scrubbed and cut into small cubes
    1 (15-ounce) can black beans, rinsed and drained
    â…” cup sliced almonds, toasted
    Â½ lightly packed cup fresh mint leaves
dressing
    Grated zest of 1 large lime
    â…“ cup fresh lime juice (from 2 to 3 large limes)
    Â¼ cup honey
    1 tablespoon Dijon mustard
    2 tablespoons chopped fresh mint leaves
    1 teaspoon kosher salt
    Â½ teaspoon freshly ground black pepper
    â…› teaspoon cayenne pepper
    â…“ cup creamy almond butter
    for the salad: In a large bowl, combine the chicken, mango, cucumbers, black beans, almonds, and mint leaves.
    for the dressing: In a small bowl, whisk together the lime zest, lime juice, honey, mustard, mint, salt, black pepper, and cayenne pepper. Add the almond butter and whisk until the dressing is smooth and thickened.
    Add the dressing to the salad and toss to combine. Serve chilled.
    per serving: Calories 367; Protein 24g; Carbohydrates 38g; Dietary Fiber 6g; Sugar 20g; Total Fat 16g; Saturated Fat 2g; Sodium 392mg
fennel,radish, and chive salad

    Topping this fresh, raw salad with chopped hard-boiled eggs turns it into a perfect lunch. The colors here are stunning: red radish, white fennel, green chives, yellow egg. This crunchy, refreshing salad is great in summer. serves 4
    1 head Bibb or Boston lettuce
    5 ounces white button mushrooms (about 4 large), brushed clean
    1 small fennel bulb, top trimmed
    4 large red radishes, trimmed
    6 tablespoons extra-virgin olive oil
    Grated zest of 1 large lemon
    2½ tablespoons fresh lemon juice (from 1 large lemon)
    2 tablespoons chopped fresh chives
    Â½ teaspoon kosher salt
    Â½ teaspoon freshly ground black pepper
    4 hard-boiled eggs (see Cook’s Note ), chopped into ½-inch pieces
    Tear the lettuce into bite-size pieces and put in a large bowl. Using a knife or a mandoline, cut the mushrooms, fennel, and radishes into ⅛-inch-thick slices. Add to the bowl with the lettuce.
    Whisk the oil, lemon zest, lemon juice, chives, salt, and pepper in a small bowl to blend. Add the dressing to the salad and toss to blend.
    Divide the salad among 4 plates, top with