Wheat Berry Salad

This is my new favorite summer salad recipe.  I had some leftover grilled chicken, and noticed a jar of wheat berries in my pantry. So I googled "Wheat Berries" on Food Network and came up with a recipe from Healthy Appities with Ellie Kriger.

Of course I changed a few things, but I still need to give her the credit for getting me started.  The first time I made it my fridge was empty of greens, so I left them out and just did the walnuts without toasting them, and changed the cherries to craisins.  And it was good. Comparable to that expensive wheat berry salad sold at Whole Foods.  

Next I made it with all the greens, and to be honest, it was too much. I prefer it with alot less celery, onions and parsley so I cut them in half for the recipe below.  Serve it outside on the patio with grilled chicken for a perfect summer evening meal.

The great thing about this salad it how easy it is! The wheat berries take about an hour, so make them in the morning while you are fixing breakfast, or the night before as you make dinner.

I also like that this salad holds up well for transporting, and that it doesn't wilt or melt in the warm summer sun.  Perfect for picnics!

Here's what you need:

• 1 ½ cups hard wheat berries
• ¾ cup walnuts, chopped
• 1 small stalk celery, finely chopped
• ½ cup dried craisins, chopped
• 2 Tablespoons small green onion, white and green parts, chopped
• 2 Tablespoons parsley leaves, finely chopped
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• Salt and freshly ground black pepper

How to prepare:

• In a large pot combine the wheat berries and enough water to come 2 inches over the wheat berries. I used almost 6 cups of water.  Bring this to a boil and cook uncovered for 1 hour, or until tender.

• Drain and let cool.

• While the berries are cooking, chop the veggies. This is where a Pampered Chef Chopper comes in real handy, or look at it as good practice for your knife handling skills.

• In a large bowl, combine the wheat berries, walnuts, celery, craisins, green onion, parsley, olive oil and lemon juice. Season, to taste, with salt and pepper.

See how easy that is!