My daughter and I eat this for breakfast. Fruity tasting and a good source of protein and fiber. I omit the salt and pepper.
Wheat Berry Salad with Red Fruit
From EatingWell: March/April 2007
For this sweet and tart salad, wheat berries are blended with cranberries, apples and pecans and tossed in a raspberry vinaigrette—a winning combination. Serve over a bed of peppery arugula for lunch or a light supper.
6 Reviews for Wheat Berry Salad with Red Fruit
Cooking the wheat berries was left out of the preparation! Very important step.
I stumbled across this recipe while looking for a healthy choice to bring to a church potluck. I wasn't sure if it would be well received among the more traditional dishes, but when word got out I was the one who made the salad the choir director got up on a chair to give me a standing ovation, and several people requested the recipe!
This was delicious! Just the right combination of sweet and tangy! Happily had enough left over to bring to work the next day. Very tasty!!
I served this for company and it was so well received that they left with the recipe! Fantastice flavor and interesting textures; I agree with holding off adding the roasted pecans until just before serving to maintain their crunch. I couldn't find raspberry vinegar, btw, so I blended (in a food processor) 1 cup red raspberries to 1/4 cup vinagar. I didn't include the oil, and we didn't miss it. The salad was fantastic. I am making it tomorrow for the Teacher's Appreciation Luncheon.