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Wheat Berry Salad with Dried Fruit

Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
Yield 6 servings (serving size: 1 cup)
Make this salad in advance so the flavors have time to mellow. This salad is high in fiber, flavorful, filling and easy to pack.

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

Nutrition 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

How to Make It

  1. 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.

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

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