This salad is all about crunch, with toasted walnuts, crisp apple, and celery. Look for wheat berries in the grain or bulk section of your supermarket. Save your celery leaves for a beautiful and delicious garnish.
1 cup uncooked wheat berries
1 1/2 cups diced Fuji apple
1/2 cup vertically sliced red onion
1/2 cup chopped walnuts, toasted
4 ounces smoked salmon, cut into 1-inch pieces
2 medium celery stalks, thinly sliced
2 tablespoons extra-virgin olive oil
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
How to Make It
Place wheat berries in a medium bowl; cover with water to 2 inches above wheat berries. Cover and let stand 8 hours. Drain. Place wheat berries in a saucepan. Cover with water to 2 inches above wheat berries; bring to a boil. Reduce heat, and cook, uncovered, 1 hour or until tender. Drain.
Combine wheat berries, apple, and next 4 ingredients (through celery) in a large bowl. Combine oil and remaining ingredients in a small bowl, stirring with a whisk. Drizzle dressing over wheat berry mixture; toss to coat.
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