Italian Protein Salad

This is a great salad all year round, yet I enjoy it more during the warmer months since it gives me additional protein without having to heat up the stove.  I cook the wheatberries in my Cuisinart Pressure Cooker since they  40 minutes total to cook and I can assemble the salad while that is busy cooking.  The shelled edamame you can buy at virtually any grocery store now, found in the frozen food aisle.  Each serving provides roughly 16g of protein!

Wheatberries:

Place 2 c. wheatberries into the bowl of your pressure cooker along with 6 c. water and 2 tbsp. olive oil.  Replace the cover on top and turn to seal, making sure the pressure valve is set to pressure.  Turn onto high pressure and set the timer for 30 minutes, then hit start.  After the berries are done cooking, do not depressurize it just yet - allow it to continue to cook for 10 more minutes, then you can depressurize it.  When it is done, drain the wheatberries, rinse with cold water and add to the remaining ingredients to complete the salad.

12 oz. bag, frozen shelled edamame, thawed
1 bunch scallions, chopped
4 cloves garlic, minced
2 carrots, halved and sliced
1 cucumber, havled, de-seeded and sliced
1 red bell pepper, chopped
1 c. cottage cheese
1-0.3 oz. jar of Italian Seasoning
1/2 c. cider vinegar
2 tsp. salt
1 tsp. fresh, cracked pepper
1/2 c. mayo

Add all of the ingredients into a large bowl and stir to combine, adding the wheatberries when they are done.  Place into a sealed container and allow to set overnight for the flavors to develop.  Enjoy!