Yield: 8 servings
I’ve always loved Waldorf salad, but this recipe ups the ante. The addition of whole grains, a light dressing, and mint really make it something special.
- 2 1/2 cups cooked wheat berries (see recipe below)
- 1/4 cup walnuts, toasted and chopped
- 1 Gala or McIntosh apple, 1/2-inch dice
- 1 Granny Smith apple, 1/2-inch dice
- 1 celery rib, sliced thin
- 2/3 cup packed fresh mint leaves, washed well, spun dry, and chopped
- 1/2 cup dried sour cherries
- 1/4 cup golden raisins
- 2 scallions, chopped
- 1/4 cup fat-free plain yogurt
- 3 tablespoons seasoned rice vinegar
- 3 tablespoons fresh orange juice
- 3/4 teaspoon freshly grated orange zest
- In a large mixing bowl, combine wheat berries, walnuts, apples, celery, mint, dried cherries, raisins, and scallions.
- In a small mixing bowl, whisk to combine yogurt, vinegar, orange juice, and orange zest.
- Pour yogurt mixture over wheat berry mixture and stir to combine. Season to taste with salt and pepper.
Source: Adapted from www.epicurious.com
Procedure for cooking wheat berries:
Rinse wheat berries. Bring 4 cups of salted water to a boil. Add 1 cup wheat berries. Simmer, covered, about 1 1/2 hours or until tender. Drain wheat berries and set aside to cool. Yield: approx 2 1/2 cups cooked wheat berries.