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Wheat Berry Waldorf Salad
Chill: 6 hrs to 24 hrs plus up to 4 hours
Cook: 30 mins
Ingredients
- 2 1/2 cups water
- 3/4 cup wheat berries, rinsed
- 1/3 cup olive oil
- 1/4 cup snipped fresh flat-leaf (Italian) parsley
- 1/4 cup cider vinegar or rice vinegar
- 1/4 cup apple juice, apple cider or lemon juice
- 1 - 2 tablespoons sugar
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon or 1/4 teaspoon ground nutmeg
- 1 large Granny Smith apple, unpeeled, cored and chopped (1-1/2 cups)
- 1 large Braeburn, Jonagold or Rome Beauty apple, unpeeled, cored and chopped (1-1/4 cups)
- 1/2 cup finely chopped celery
- 1/2 cup dried cranberries, dried tart cherries and/or golden raisins
- 1/2 cup seedless green and/or red grapes, halved
- 6 - 8 Bibb or Boston lettuce leaves
- Honey roasted sliced almonds or honey roasted peanuts
Directions
For wheat berries:1. In a small bowl, combine the water and wheat berries. Cover and chill in the refrigerator for 6 o 24 hours. Do not drain; transfer to a medium saucepan. Bring to boiling; reduce heat. Simmer, covered, about 30 minutes or until tender with a firm, chewy texture. Drain; transfer to bowl to cool.
For dressing:2. In a screw-top jar, combine oil, parsley, vinegar, apple juice, sugar, salt, and cinnamon. Cover and shake well to combine. Drizzle dressing over warm wheat berries; stir to coat. Set aside.
3. In a large bowl, combine apples, celery, cranberries and grapes. Stir in wheat berry mixture; mix well. Cover and chill in the refrigerator for up to 4 hours if not serving immediately.
4. To serve, arrange lettuce cups on a large platter or divide them among individual salad plates. Spoon salad into the lettuce. Sprinkle with nuts. Makes 6 to 8 side-dish servings.
