Wheatberry Salad Recipes

The Following Recipe is by Giada on foodnetwork.com

Wheat Berry Salad with strawberries and feta

Ingredients
2 cups soft white wheat berries, rinsed and drained
4 cups low-sodium chicken broth
4 cups water
1 teaspoon kosher salt

Dressing:
1/2 cup fresh orange juice (from 2 oranges if using fresh)
1/3 cup extra-virgin olive oil
2 tablespoons orange zest (from 1 large orange, optional)
2 tablespoons agave nectar or honey
1/4 cup fresh mint leaves, packed, finely chopped (optional)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
10 medium strawberries, hulled and quartered
1/3 cup (4 ounces) crumbled goat or feta cheese
1/2 cup chopped walnuts or pecans, toasted (optional – see note below)

Directions
For the wheat berries: In a large saucepan, combine the wheat berries, chicken broth, water, and salt. Bring to a boil over high heat. Reduce the heat to a simmer, cover the pot and cook until the wheat berries are tender, 60 to 70 minutes. Drain the wheat berries in a colander and set aside to cool, about 15 minutes. Transfer to a salad bowl.

For the dressing: In a medium bowl, whisk together the orange juice, olive oil, orange zest, agave nectar, mint leaves, salt, and pepper until smooth. Pour the dressing over the wheat berries and add the strawberries, goat cheese, and walnuts. Toss until all the ingredients are coated.

Cook's Note: To toast the walnuts or pecans, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.

Apple Cranberry Wheat Berry Salad

by Lauren Zembron

Ingredients (4 servings)

• 1 cup uncooked wheat berries, rinsed
• Kosher salt
• freshly ground black pepper
• 1 Tbsp apple cider vinegar
• 1 tsp coarse ground Dijon mustard
• 1 tsp pure maple syrup
• 1 Tbsp apple cider or apple juice
• 2 Tbsp extra virgin olive oil
• ½ cup dried cranberries
• ½ cup pecan halves, toasted and chopped (optional)
• 2 packed cups baby spinach,
• 1 large apple, chopped

Instructions

Cover wheat berries by 1 inch with water in a medium saucepan set over high heat. Add in a generous pinch of Kosher salt. Bring to a boil, cover, reduce heat to low, and simmer until chewy, about 45-50 minutes (taste and cook for an additional 5-10 minutes if you’d like). Drain and transfer to a medium bowl.

While wheat berries are cooking, whisk together the cider vinegar, mustard, maple syrup, apple cider, & olive oil in a small bowl (or shake together in a small jar). Season to taste with salt and pepper.

While the drained cooked wheat berries are still warm, toss with the vinaigrette. Taste, and add salt and pepper if desired. Stir in the cranberries, pecans, baby spinach, and apple.

Pomegranate Salad - Book Club Dinner 2010

Michelle brought this salad to the book club dinner.
Salad Dressing:
1/2 c. veg oil

4 T sugar

4 T vinegar

2 T chopped parsley (I usually use flat leaf)

1 tsp. salt

1/4. tsp pepper 

1/4 tsp hot sauce

For the salad I usually cut up a few oranges, pomegranate seeds, celery, green onions and sugared almonds. I use red leaf and romaine.

Asian Chicken Salad

Asian Chicken Salad
...another great salad from Jenny Bollwitt!

1 head napa cabbage
1 bunch green onions
green/yellow/red bell peppers (or any combination of bell peppers)

Topping:

1 package top ramen
3/4 cup sliced almonds
2-3 T butter

Dressing:

1/2 cup rice vinegar
3/4 cup sugar
1 cup canola oil
1 tsp salt
1 tsp pepper

Chop vegetables, combine.

Topping: Toast almonds in 2-3 T butter until golden brown. Remove from heat, add noodles and seasoning packet.

Chicken & Melon Salad

This is such a refreshing salad!

Chicken & Melon Salad

Romaine lettuce
Chicken, cut up in bite sized chunks (rotisserie chicken is especially good in this!)
Watermelon & Cantaloupe, cut into bite sized chunks
Poppyseed Dressing (I recommend Brianna's, it's light and doesn't have the greasy feeling most other brands do)

Because it can get soggy, we usually set the ingredients up in separate bowls, and everyone dishes up individually. Top with dressing.

Spinach Salad with Strawberries & Sugared Pecans

Got this recipe from Jenny Bollwitt...perfect as a side salad or on its own with some grilled chicken thrown in!

Toss ingredients together. Enjoy!

Baby Spinach
Strawberries
Dried Cranberries
Cilantro
Feta Cheese
Sugared Pecans*
Raspberry vinaigrette/creamy raspberry dressing

Sugared Pecans
1 egg white
1 T water
1 lb. pecans
1 cup white sugar
3/4 tsp salt
1/2 tsp cinnamon


Preheat oven to 250. Grease baking sheet. In bowl, whip egg white and sugar until frothy. Separately, mix sugar, salt and cinnamon. Add pecans to egg white, stir to coat evenly. Remove the nuts, toss in sugar mixture until coated. Spread nuts on baking sheet. Bake at 250 for one hour, stirring every 15 minutes until a crust forms.

CHICKEN PASTA SALAD

This is the salad from Stake Women's Conference

16 oz. Rotini pasta, cooked al dente

16 oz. Bow Tie pasta, cooked al dente

1 cup diced celery

1/2 cup chopped green onions

12 oz. fresh green beans (or substitute fresh snow peas)

2 cups red grapes, halved

1 can 12-20 oz. pinneapple tidbits, drained reserving juice

1 cup sliced toasted almonds

1 bag baby spinach (10-11oz.)

1 & 1/2 lbs cooked, shredded chicken breast

DRESSING

1 cup mayonaise

1 cup Miracle Whip salad dressing

2 tlbs finely minced fresh ginger root

1 tsp garlic salt

3 tbls reserved pinneapple juice

1 tbls soy sauce

2 tbls honey

Cook pasta as directed on package. Drain, rinse and cool.

In a large bowl, combine pasta and salad ingredients except for almonds and spinach. In a small bowl mix dressing ingredients. Add 1/2 of almonds to salad along with dressing and toss gently to incorporate. Layer salad and spinach to serve. Sprinkle spinach and the rest of almonds on top.

Recipe serves 12 1 1/3 cup servings.

To roast almonds preheat oven to 350. Spread almonds on a cookie sheet and roast for 5-7 min.

Southwestern Layered Salad

This is the salad I brought to Ladie's Night Out a few weeks ago. Someone asked for the recipe, but I can't remember who! So, here it is:

Layered Southwestern Salad

Southern Living, April 2001

Dressing:

Process until smooth:

1/3 c. fresh cilantro, chopped

½ c. fresh lime juice

½ c. olive oil

½ c. sour cream

1 t. sugar

½ t. salt

½ t. pepper

Layer in a 3 qt. glass serving dish:

16 oz. romaine lettuce, shredded

5 plum tomatoes, chopped

1 15 oz can black beans, rinsed and drained

            1 small purple onion, chopped

8 oz. Mexican cheese, 4 cheese blend, shredded

15 oz. Mexicorn (corn with green and red peppers), drained

            6 oz. can sliced ripe olives

            2 c. tortilla chips, crushed

Toss with dressing just before serving.  Serves 8-10.

Winter Salad

1 large head green ruffled lettuce
1-2 medium red apples cut in chunks with peel on
1/2 c. pecan halves, toasted in oven for 6-8 minutes
4 oz. feta cheese
1/2 c. dried cranberries
1 bunch green onions sliced

Dressing:
1/2 c. olive oil
3 T. lemon juice
3 T. red wine vinegar
3 T. sugar
1 T. dijon mustard
1 T. water
salt, pepper