CRANBERRY-PECAN WHEAT BERRY SALAD
I love to experiment with different grains and wanted to give wheat berries a try. My whole family goes nuts for this salad, especially my mom. -Kristen Heigl, Staten Island, New York
Provided by Taste of Home
Categories Lunch Side Dishes
Time 1h30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Cook wheat berries according to package directions; drain and cool. Meanwhile, combine the next 5 ingredients; add wheat berries. Whisk together dressing ingredients. Pour over salad; toss to coat. Serve at room temperature or chilled.
Nutrition Facts : Calories 298 calories, Fat 15g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 261mg sodium, Carbohydrate 39g carbohydrate (17g sugars, Fiber 6g fiber), Protein 5g protein.
WHEAT SALAD
I serve this creamy wheat and pineapple salad at Thanksgiving and Christmas dinner. It's a family favorite!
Provided by Melanie
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes
Time 10h
Yield 10
Number Of Ingredients 6
Steps:
- Soak wheat berries in a bowl of water for at least 5 hours or overnight. Drain and place in a slow cooker with enough water to cover by one inch. Cover, and cook on Low setting for 5 to 6 hours, until tender. Add more water if needed. When tender, drain, and rinse under cold water to chill.
- In a large bowl, stir together the cream cheese, pineapple and lemon juice. Stir in the dry pudding mix until smooth. Stir in the wheat berries until evenly coated. Fold in whipped topping just before serving. Refrigerate any leftovers.
Nutrition Facts : Calories 284 calories, Carbohydrate 37.7 g, Cholesterol 24.6 mg, Fat 13.9 g, Fiber 4.2 g, Protein 4.7 g, SaturatedFat 9.9 g, Sodium 213.2 mg, Sugar 18.8 g
CRANBERRY PINEAPPLE SALAD
Impress dinner guests with this delightfully different take on traditional cranberry sauce. The nuts add a tasty crunch. -Dorothy Angley, Carver, Massachusetts
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Add boiling water to gelatin; stir until dissolved, about 2 minutes. Stir in cranberry sauce. Add pineapple, orange juice and lemon juice. Refrigerate until thickened, about 30 minutes. Stir in nuts. Pour into an 11x7-in. dish. Refrigerate until set. Cut into 12 squares; if desired, serve each with a lettuce leaf and a dollop of Miracle Whip.
Nutrition Facts : Calories 149 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 49mg sodium, Carbohydrate 30g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.
WHEAT BERRY SALAD WITH PINEAPPLE AND CRANBERRIES
Steps:
- 1. Place the wheat berries in a colander and rinse them under cold running water. Drain the wheat berries and transfer them to a bowl. Add cold water to cover by 2 inches, and set aside to soak overnight. 2. Drain the wheat berries in a colander and rinse them well under cold running water. Transfer them to a large pot and add water to cover by 3 inches. Bring to a boil. Then reduce the heat and simmer, partially covered, until the wheat berries begin to soften, about 15 minutes. 3. Add the salt and cook, uncovered, until the wheat berries are tender, about 45 minutes; test them occasionally while they are cooking. Drain in a colander, and rinse thoroughly under cold running water. Drain the wheat berries well and spread them out on a baking sheet; let them dry for about 45 minutes. 4. Quarter the cucumber lengthwise (do not peel it) and thinly slice the quarters. You should have 1 cup cucumber pieces. 5. Place the wheat berries in a bowl and add the cucumbers, pineapple and cranberries. Toss well with a fork. Toss in the radicchio and parsley. Add the oil, lemon juice, and salt and pepper, and fluff well with a fork. Let rest at room temperature for 20 minutes before serving.
WHEAT BERRY SALAD
Provided by Ellie Krieger
Categories side-dish
Time 1h38m
Yield 6 servings, serving size 3/4 cup
Number Of Ingredients 9
Steps:
- In a large pot combine the wheat berries and enough water to come 2 inches over the wheat berries. Bring to a boil and cook uncovered for 1 hour, or until tender. Drain and let cool. Toast the walnuts in a medium dry skillet over medium-high heat until fragrant, 2 to 3 minutes.
- In a large bowl, combine the wheat berries, walnuts, celery, dried cherries, scallions, parsley, olive oil and lemon juice. Season, to taste, with salt and pepper.
WHEATBERRY SALAD
Steps:
- Place the wheatberries and 3 cups of boiling salted water in a saucepan and cook, uncovered, over low heat for approximately 45 minutes, or until they are soft. Drain.
- Saute the red onion in 2 tablespoons of olive oil over medium-low heat until translucent, approximately 5 minutes. Turn off the heat and add the remaining 4 tablespoons (1/4 cup) of olive oil and the balsamic vinegar.
- In a large bowl, combine the warm wheatberries, sauteed onions, scallions, red bell pepper, carrot, 1/2 teaspoon salt, and the pepper. Allow the salad to sit for at least 30 minutes for the wheatberries to absorb the sauce. Season, to taste, and serve at room temperature.
WHEAT BERRY SALAD WITH CRANBERRIES
Ellie Krieger's recipe from Food Network. It's the closest I can find to the wheatberry salad I've had from the deli at Whole Foods, which is to die for! This has tons of 5 star reviews on FN's website. Posting for safekeeping!
Provided by Raquel Grinnell
Categories Grains
Time 1h30m
Yield 6 , 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot combine the wheat berries and enough water to come 2 inches over the wheat berries. Bring to a boil and cook uncovered for 1 hour, or until tender. Drain and let cool. Toast the nuts in a medium dry skillet over medium-high heat until fragrant, 2 to 3 minutes.
- In a large bowl, combine the wheat berries, walnuts, celery, dried cherries, scallions, parsley, olive oil and lemon juice. Season, to taste, with salt and pepper.
WHEAT SWEET SALAD
In Montana this is quite a common fruit salad at potlucks. I used red durham wheat. You can use any raw wheat that has been washed. Go to a bulk foods place where they have barrels of spices and different foods and you can dip a scoop in and sack. We definitely do not call it "wheatberries" here but perhaps that is the name in the store.The best part is that it is easy, makes a lot and is a crowd pleaser. I guarantee the bowl will be wiped clean.
Provided by Montana Heart Song
Categories Pineapple
Time 2h15m
Yield 16-20 serving(s)
Number Of Ingredients 6
Steps:
- In large saucepan, add wheat and 6 cups of water. Cook about 3 hours on low heat. Add one more cup of water if necessary Do not let wheat burn. The wheat will puff up and be very soft. Stir once in a while. Watch the water.
- Drain any remaining water in colandar. Rinse with cool water.
- In mixing bowl, mix cream cheese, instant vanilla pudding and crushed pineapple and juice. Beat on low speed until mixed.
- Add cool whip, and mix in low speed.
- Add cooked rinsed wheat, and fold into cream cheese mixture.
- Note: You can use Instant Pistashio Pudding or instant lemon pudding.
- You can also freeze this salad. A long keeper dish for the refrigerator too.
WHEATBERRY SALAD WITH DRIED CRANBERRIES AND GOAT CHEESE
A wheatberry is the whole wheat kernel. You can grind it to make flour, but if you boil it like a bean, you're left with a delicious whole grain that has a nutty flavor and pops in your mouth when you eat it. This simple wheatberry salad from Kim Quay, the owner of Comfort Food, a catering and prepared food business in Morrisville, Pa., is made with dried cranberries, sautéed red onion, carrots and celery then tossed with a light mustard vinaigrette. For a vegan version, omit the goat cheese.
Provided by Tara Parker-Pope
Categories dinner, side dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Place the wheatberries and their soaking water in a large pot. Add salt to taste, and bring to a boil. Reduce the heat, cover and simmer one hour or until the grains are tender and beginning to splay. Turn off the heat, and allow the wheatberries to sit in the hot water for another 15 minutes. Drain and chill.
- Prepare the vinaigrette. Place all vinaigrette ingredients except oil in food processor or blender. Blend until smooth, then slowly add in oil to emulsify.
- Sauté the onion, carrot and celery with the olive oil in a sauté pan. When vegetables are soft, remove from the heat and mix with cooked wheatberries. Add dried cranberries and toss with dressing. Season with salt and pepper to taste. Place in serving dish and crumble goat cheese on top.
Nutrition Facts : @context http, Calories 542, UnsaturatedFat 29 grams, Carbohydrate 57 grams, Fat 34 grams, Fiber 9 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 456 milligrams, Sugar 17 grams, TransFat 0 grams
PINEAPPLE CRANBERRY SALAD
This is the best cranberry gelatin salad I've ever tasted. It has been served with our Thanksgiving dinner for many years.
Provided by Patti R.
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Yield 9
Number Of Ingredients 7
Steps:
- Drain and reserve syrup from pineapple, add water to equal 1 cup.
- In a saucepan over medium heat, bring the pineapple juice to a boil, add gelatin and stir until dissolved. Remove from heat, add cranberry sauce, orange peel, orange juice and lemon juice. Blend together and cool until slightly thickened.
- Stir in pineapple and celery, turn into mold or 8 inch square pan. Chill until firm.
Nutrition Facts : Calories 183.5 calories, Carbohydrate 46.1 g, Fat 0.1 g, Fiber 1.4 g, Protein 2.1 g, Sodium 87.3 mg, Sugar 38.3 g
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- OPTIONAL: Toast the wheat berries first.Toasting enhances the nutty flavor of the wheat berries. Preheat the oven to 375°F. Spread the wheat berries evenly on a baking sheet and toast in the oven for about 10 minutes, or until lightly browned and aromatic.
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