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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.
- 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
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g