Wheat Berry-Cranberry Salad
Serve this salad at room temperature or chilled.
Recipe by Cooking Light November 2006
Serve this salad at room temperature or chilled.
Of all the wheat berry salads I have made, this is a my all time favorite. I love the tartness of the cranberry and the vinegar. When I cannot get fresh cranberries, I use canned whole cranberries, ½ can with the olive oil, vinegar, and the mustard (omitting the maple syrup and cranberry juice) and it works perfectly. My preference is to use the fresh, but when I have to have this salad out of cranberry season, I have found a good work around :-)