Rating: 4.5 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 5

Make this salad in advance so the flavors have time to mellow. This salad is high in fiber, flavorful, filling and easy to pack.

Jennifer Martinkus and Derrin Davis
Recipe by Cooking Light July 2003

Gallery

Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell

Recipe Summary

Yield:
6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

355 calories; calories from fat 30%; fat 11.7g; saturated fat 2.7g; mono fat 4.4g; poly fat 3.8g; protein 9.4g; carbohydrates 55.2g; fiber 7.8g; cholesterol 11mg; iron 2.1mg; sodium 332mg; calcium 118mg.
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