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Author Notes: One day in the grocery store I saw a woman pick up a package of wheat berries in the specialty grain section. Always curious about unfamiliar ingredients, I asked her how she prepared them. She told me that she made salads with them and that she loved the departure from traditional green salads they provided. So I tossed a package of them into the grocery cart and rushed home to look up recipes on the internet. I ran across a recipe for a wheat berry salad from Ellie Krieger on Foodnetwork.com and busily went about adapting it to my own tastes and what I had on hand. I've since made versions of this salad with fresh pineapple and mint or with apricots and toasted pine nuts. All versions are yummy. It travels extremely well, even to the beach and you are not likely to arrive with a duplicate dish at put lucks. The salad stores well for a couple of days, getting better after about 24 hours. I also eat this for a hearty breakfast! —Ann Early
- 5 tablespoons Olive Oil
- 3 tablespoons Freshly squeezed lemon juice
- 3 tablespoons Honey
- Freshly ground pepper
- 1 1/2 cups Hard wheat berries, before cooking, cooked according to package ingredients, drained and cooled
- 3/4 cup Toasted pecans, chopped
- 1 cup Celery, finely chopped
- 1/2 cup Dried tart cherries, chopped
- 2 Scallions, finely chopped
- 1 Granny Smith apple, peeled, cored and chopped
- In a small bowl whisk the olive oil, honey and lemon juice. Season to taste, with salt and pepper.
- In a large bowl, combine the wheat berries, nuts, celery, dried cherries, apple, and scallions. Pour the dressing ingredients over all and toss to coat. Let stand for at least 30 minutes before serving. Adjust seasonings if necessary. Can be served chilled or at room temperature. Refrigerate leftovers. Keeps well.