Wheat berries hold their shape and chewy texture in salads better than other whole grains. When taking on a trip, pack the dressing separately. You can serve it on top of any green salad.
- Wheat Berry Salad
- 1 cup wheat berries
- 2 15-oz. cans chickpeas, rinsed and drained
- 2 small bulbs fennel, chopped (about 1 1/2 cups)
- 1/2 cup golden raisins
- 4 green onions, trimmed and thinly sliced (about 1/2 cup)
- 16 pitted large green olives, coarsely chopped
- 1 5-oz. bag arugula or baby spinach (about 6 cups)
- 3 oz. aged goat cheese, crumbled (about 3/4 cup)
- 1/4 cup shelled pistachio nuts, coarsely chopped
- Honey-Balsamic Dressing
- 3 1/2 Tbs. balsamic vinegar
- 3 1/2 Tbs. honey
- To make Wheat Berry Salad: Bring 4 cups water to a boil in saucepan. Add wheat berries, reduce heat to low, and simmer, partially covered, 1 hour, or until grains are tender, adding more water as necessary. Cool in covered pan, then drain if necessary.
- Toss together wheat berries, chickpeas, fennel, raisins, green onions and olives. Refrigerate up to 3 days.
- To make Honey-Balsamic Dressing: Place balsamic vinegar and honey in small plastic container with lid, cover, and shake to combine.
- To serve: Toss arugula with 3 Tbs. Honey-Balsamic Dressing in bowl. Toss wheat berry mixture with goat cheese, pistachios and remaining dressing. Divide arugula among eight plates. Top with Wheat Berry Salad, and serve.
- Serving Size: Serves 8
- Calories: 343
- Carbohydrate Content: 54 g
- Cholesterol Content: 8 mg
- Fat Content: 9 g
- Fiber Content: 9 g
- Protein Content: 13 g
- Saturated Fat Content: 2 g
- Sodium Content: 485 mg
- Sugar Content: 19 g