Wheat Berry Salad with Dried Fruit

Wheat Berry Salad with Dried Fruit Recipe
Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
Make this salad in advance so the flavors have time to mellow. This salad is high in fiber, flavorful, filling and easy to pack.

Yield:

6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 355
Caloriesfromfat 30 %
Fat 11.7 g
Satfat 2.7 g
Monofat 4.4 g
Polyfat 3.8 g
Protein 9.4 g
Carbohydrate 55.2 g
Fiber 7.8 g
Cholesterol 11 mg
Iron 2.1 mg
Sodium 332 mg
Calcium 118 mg

Ingredients

3 cups water
1 cup uncooked wheat berries
1/2 cup minced shallots
1/4 cup cranberry juice
2 tablespoons vegetable oil
3 tablespoons raspberry vinegar
1 tablespoon balsamic vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 cup coarsely chopped dried cranberries
1/2 cup coarsely chopped dried cherries
1/2 cup (2 ounces) diced Gouda cheese
1/3 cup chopped green onions
1/3 cup slivered almonds, toasted
1/4 cup dried currants
1/4 teaspoon freshly ground black pepper

Preparation

Combine water and wheat berries in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 1 hour. Drain and rinse with cold water.

Combine shallots and next 6 ingredients (shallots through salt) in a large bowl. Let stand 30 minutes.

Add wheat berries, cranberries, and remaining ingredients to vinaigrette, and toss to combine. Chill at least 4 hours or overnight.

Note:

Jennifer Martinkus and Derrin Davis,

Cooking Light

July 2003
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