Harvest Wheat Berry Salad by Chef Steve Petusevsky
- Number of Servings: 8
Ingredients
Salad: *wheat berries (dry), 2 cup *Pepitas (Pumkin Seed Kernals), 1 cup Apples, fresh, 1 cup, quartered or chopped *Berkley & Jensen Dried Apricots, 0.50 cup *Aldi's Dried Cranberries, 0.50 cup *Fresh Parsley, 1 cupVinaigrette: *Canada Dry Ginger Ale, 4 oz *Apple Cider Vinegar, 3 tbsp *Salt - Iodized Sea Salt, 0.50 tsp Pepper, black, 0.5 tsp *Ground Cinnamon, 0.50 tsp *Ground Nutmeg, 0.5 tsp *Carapelli Extra Virgin Olive Oil, 2 tbsp **Lemon Juice, 2 tbsp
1. To prepare salad, put wheat berries into a large bowl, cover with at least 2 inches of water and set aside to soak at least 1 hour. Drain well.
2. Put 7 cups water into a medium pot and bring to a boil. Add wheat berries, reduce heat and simmer, uncovered, until thoroughly cooked about 40 minutes. (Wheat berries retain a firm, chewy texture when cooked.) Drain and let cool.
3. Transfer wheat berries to a large bowl. Add pumpkin kernels, apples, apricots, cranberries and parsley.
4. To prepare dressing, combine all ingredients in a small bowl. Whisk well. Add to salad ingredients and mix well. Serves 8.
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user AJ815M.
2. Put 7 cups water into a medium pot and bring to a boil. Add wheat berries, reduce heat and simmer, uncovered, until thoroughly cooked about 40 minutes. (Wheat berries retain a firm, chewy texture when cooked.) Drain and let cool.
3. Transfer wheat berries to a large bowl. Add pumpkin kernels, apples, apricots, cranberries and parsley.
4. To prepare dressing, combine all ingredients in a small bowl. Whisk well. Add to salad ingredients and mix well. Serves 8.
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user AJ815M.
Nutritional Info Amount Per Serving
- Calories: 348.9
- Total Fat: 11.6 g
- Cholesterol: 0.0 mg
- Sodium: 209.0 mg
- Total Carbs: 52.1 g
- Dietary Fiber: 9.7 g
- Protein: 12.0 g
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