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Light and Fresh Wheat Berry Salad
Serves 3 to 4
Ingredients:
1 cup hard winter wheat berries
white balsamic vinaigrette:
1 garlic clove, minced
2 tablespoons shallot, minced
1 tablespoon granulated sugar
1 tablespoon honey
½ lemon, zested and juiced
¼ cup white balsamic vinegar
½ cup extra virgin olive oil
salt and pepper to taste
¼ cup dried cranberries
¼ cup toasted pecans, chopped
3 tablespoons cotija cheese, crumbled (you can replace with feta)
2 tablespoons flat leaf parsley, minced
1 tablespoon mint, minced
1 green onion, thinly sliced (optional)
Directions:
1. Place wheat berry in a large pot and fill with 4 cups of water. Bring pot to a boil and cover.
2. Allow wheat berry to boil for 25 to 30 minutes or until soft with a bite. Drain and allow cooked wheat berry to cool.
3. For the vinaigrette: whisk together all the ingredients except for the oil. Season with salt and pepper. In a slow and steady stream whisk in the oil until fully incorporated. Adjust seasoning.
4. Once the wheat berry has cooled completely, place in a large mixing bowl and add [url=x-apple-data-detectors://47]the cranberries[/url], pecans and Cotija cheese. Toss together.
5. Pour the vinaigrette over the salad and toss together until fully incorporated.
6. Fold in the parsley, mint and green onions (if using), season with salt and pepper.
7. Serve, or if preferred chill for an hour and serve.
http://www.spoonforkbacon.com/2011/12/light-and-fresh-wheat-berry-salad/
Serves 3 to 4
Ingredients:
1 cup hard winter wheat berries
white balsamic vinaigrette:
1 garlic clove, minced
2 tablespoons shallot, minced
1 tablespoon granulated sugar
1 tablespoon honey
½ lemon, zested and juiced
¼ cup white balsamic vinegar
½ cup extra virgin olive oil
salt and pepper to taste
¼ cup dried cranberries
¼ cup toasted pecans, chopped
3 tablespoons cotija cheese, crumbled (you can replace with feta)
2 tablespoons flat leaf parsley, minced
1 tablespoon mint, minced
1 green onion, thinly sliced (optional)
Directions:
1. Place wheat berry in a large pot and fill with 4 cups of water. Bring pot to a boil and cover.
2. Allow wheat berry to boil for 25 to 30 minutes or until soft with a bite. Drain and allow cooked wheat berry to cool.
3. For the vinaigrette: whisk together all the ingredients except for the oil. Season with salt and pepper. In a slow and steady stream whisk in the oil until fully incorporated. Adjust seasoning.
4. Once the wheat berry has cooled completely, place in a large mixing bowl and add [url=x-apple-data-detectors://47]the cranberries[/url], pecans and Cotija cheese. Toss together.
5. Pour the vinaigrette over the salad and toss together until fully incorporated.
6. Fold in the parsley, mint and green onions (if using), season with salt and pepper.
7. Serve, or if preferred chill for an hour and serve.
http://www.spoonforkbacon.com/2011/12/light-and-fresh-wheat-berry-salad/