This is one of my favorite salads, and one I have been making for about 6 years since I sampled a taste at a Whole Foods Market deli in California. I immediately went home, looked up the recipe, and have been making it on and off ever since! DELICIOUSNESS!
I actually brought this salad to a church potluck last night. Some people really liked it and wanted a copy of the recipe, plus wanted to know what those little, brown, chewy things were! Funny that we eat their processed form as wheat flour or pasta, but in their true, natural form they are unrecognizable. Here's my favorite thing to do with those little, brown, chewy things:
WHEAT BERRY WALDORF SALAD
2 Cups uncooked wheat berries
1 C chopped walnuts
2 medium apples, cored and chopped
1 C seedless raisins
1 C finely chopped fresh parsley
1/4 C apple cider vinegar
1/4 C apple juice
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 Cup extra virgin olive oil
2 Tablespoons lemon juice
Put wheat berries into a large bowl, cover with at least 2 inches of water and set aside to let soak for 6 to 8 hours overnight. Drain well.
Put 7 cups clean water into a medium pot and bring to a boil. Add wheat berries, reduce heat and simmer, uncovered, for about 50 minutes, or until cooked through. (Wheat berries retain a firm, chewy texture when cooked) Drain and set aside to let cool.
Transfer what berries to a large bowl. Add walnuts, apples raisins, parsley, vinegar, apple juice, salt, pepper, cinnamon, evoo, and lemon juice and mix everything together thoroughly.
Wheat berries are the mother grain from which pasta, bread, and flour are derived. Little wheat berries pack a nutlike flavor and are pleasantly chewy.
*Vegetarian, Vegan, Low Sodium, Dairy Free.
*480 calories per 6 oz serving
I got this recipe directly from Whole Foods Market. Click the link to see it. I am recording it here on my blog so that I have easier access to my favorite foods. Thank you Whole Foods for creating amazing recipes for me to enjoy.