Wheatberry Salad With Rhubarb Mint Dressing Recipes

WHEAT BERRY SALAD WITH MINT DRESSING

Steps:

• First of all, wash the wheat berries and drain all the water.
• Now cook them according to the package instruction.
• I have cooked them in my Instant Pot. Take all the wheat berries in the inner pot of the instant pot, add water and salt. Stir it.
• Now close the lid, vent valve on sealing position.
• Press the pressure button and set the timer for 25 minutes under high pressure. Once cooking time is done, let the pressure release naturally.
• Open the lid and drain the remaining water. And keep the cooked wheat berries aside.
• In a food processor, combine all of the ingredients and blend until smooth. Taste, and add more salt and pepper if necessary. Keep it aside.
• Note - We are going to use only half of the dressing. You can store the remaining dressing in the mason jar or container in the fridge for up to 2 weeks.
• Take cooked wheat berries, cucumber, kale, onion, kale, almonds, cranberries, apple in a big mixing bowl.
• Add half of the dressing (or as much as you like). Mix all the ingredients well.
• Place the salad bowl in the fridge for at least 30 minutes. Taste it. Add salt, pepper, or more dressing if required.
• Serve wheat berry salad cold. Enjoy! I hope you love it as much as we do.

WHEAT BERRY SALAD

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.

WHEATBERRY SALAD WITH RHUBARB-MINT DRESSING

Steps:

• Simmer the wheatberries and 2 teaspoons of salt in water to cover for 1 1/4 hours, or until the wheatberries are tender but not mushy. Cool.
• In a small, nonreactive sauce pot, combine 1 cup rhubarb with the wine, honey, cinnamon, cloves and orange zest. Bring to a boil, turn heat to low, and cook for about 15 minutes, or until the rhubarb is soft.
• Drain, reserving liquid; return the liquid to the pan, and bring it to a boil. Add the remaining uncooked rhubarb, and cook for 3 to 5 minutes, or just until tender. Drain, reserving liquid again.
• Remove the cloves from the first batch of cooked rhubarb, and place it in a blender along with the reserved liquid. Turn the blender to medium, and add the oil slowly; blend until smooth. Season with salt and pepper, and stir in the mint.
• Place the wheatberries in a bowl, along with the remaining rhubarb, walnuts, 4 tablespoons of the dressing, and some salt and pepper. Divide among six plates; toss the mesclun with 3 tablespoons of the dressing, and place portions of it on the wheatberries. Drizzle the remaining dressing around the salad, and serve.

WHEAT BERRY SALAD

Steps:

• In 3-quart saucepan, soak wheat berries in water 30 minutes.
• Heat berries and water to boiling over high heat. Reduce heat to low; partially cover and simmer 55 to 60 minutes or until wheat berries are tender. Drain; rinse with cold water.
• In small bowl, mix dressing ingredients until well blended.
• In large serving bowl, toss wheat berries, salad ingredients and dressing. Cover; refrigerate at least 1 hour before serving.

MIXED BERRY SALAD WITH MINT

Steps:

• In a medium bowl, whisk together sugar and liqueur. Gently fold in strawberries, raspberries, blackberries, blueberries, and mint. Serve immediately (or cover and refrigerate, up to 4 hours).

SPINACH SALAD WITH RHUBARB DRESSING

Steps:

• In a saucepan, combine rhubarb, sugar and vinegar; cook over medium heat until the rhubarb is tender, about 6 minutes. Drain, reserving about 6 tablespoons juice; discard pulp. , Pour juice into a jar with tight-fitting lid; add oil, onion, Worcestershire sauce and salt. Shake well. Refrigerate for at least 1 hour. , Just before serving, combine salad ingredients in a large bowl. Add the dressing and toss to coat.

STRAWBERRY-RHUBARB SALAD WITH MINT AND HAZELNUTS

Steps:

• Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8-10 minutes. Let cool, then chop.
• Meanwhile, toss rhubarb, sugar, Cointreau, and lemon juice in a medium bowl. Let sit until rhubarb is slightly softened and releases its juices, about 30 minutes. Toss with strawberries, mint, and hazelnuts.

WHEAT BERRY SALAD WITH APPLES, CRANBERRIES AND MINT

Steps:

• Cover the wheat berries with water and soak overnight.
• The next day place the wheat berries with 8 cups of water in a large saucepan.
• Bring to a boil, reduce heat and simmer for about 1 to 1 1/2 hours or until tender, uncovered.
• Drain and refrigerate until completely cooled.
• Combine wheat berries with apples, mint, shallot, cranberries.
• Whisk together oil, orange juice, vinegar, coriander, and cinnamon.
• Pour over wheat berry salad, stir to combine.
• Top with feta if using.
• Serve.

WHEAT BERRY WALDORF SALAD

Steps:

• In a saucepan bring water and salt to a boil and add wheat berries. Simmer wheat berries, covered, 1 1/2 hours, or until tender. Drain wheat berries in a colander and cool to room temperature.
• Cut apples into 1/2-inch chunks and in a large bowl toss with wheat berries and all remaining ingredients except lettuce. Season salad with salt and pepper and serve over lettuce.

WHEAT BERRY SALAD

Steps:

• Place wheat berries in a large saucepan; add water to cover by 2 in. Bring to a boil. Reduce heat; simmer, covered, about 1 hour or until tender. Drain; transfer to a large bowl. Cool completely., Add celery, cherries, walnuts, parsley and green onion to wheat berries. In a small bowl, whisk oil, lemon juice, salt and pepper until blended; add to salad and toss to coat. If desired, serve over greens.