I salvaged a lonely bunch of green onions from the vegetable bin, and rummaged around the pantry for other additions. Sweet-tart cranberries and toasted pecans are staples in my regular green salads, so I was willing to bet they'd work in this wheat berry salad as well. The final ingredient proved to be a handful of cubed feta. Just the thing needed for an extra savory boost. Dressed with a simple balsamic vinaigrette, this no-fuss salad was a breeze to whip up, and really tasty. The cranberries added a touch of sweetness to the mix, and all the savory, tangy, crunchy, nutty components played nicely together. Top with some grilled tofu or chicken, and you have yourself a light, flavorful, fast meal! Added bonus: It's a great make-ahead dish since the extra time allows the wheat berries to really soak up the vinaigrette. The cranberries will plump up nice and juicy too. I know what I'm making my next BBQ this summer...
- ½ cup soft wheat berries
- 2 cups water
- ¼ teaspoon salt
- ½ cup finely chopped green onion
- ½ cup dried cranberries
- ½ cup toasted pecans, roughly chopped
- 4 ounces feta cheese, cubed
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- ½ teaspoon whole grain Dijon mustard
- 1 teaspoon honey
- The wheat berries take about an hour to cook through, so you want to get these going first. Rinse the wheat berries, then, in a saucepan, combine them with the water and salt. Bring to a rolling boil, reduce the heat, cover and simmer for one hour or until tender. All the liquid should be absorbed.
- Meanwhile prepare the vinaigrette by whisking together the balsamic vinegar, olive oil, mustard, and honey. Set aside.
- Combine the cooked wheat berries, green onion, cranberries, pecans, and feta. Dress with as much vinaigrette as you'd like. I use about ½ the amount this recipe makes.
Recipe Source: LickMySpoon.com.
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