Wheat Berry Salad with Dried Apricots
Recipe from
Better Homes and Gardens
A simple lemon juice and oil dressing allows the flavors of this fruity wheat berry salad to truly stand out.
Servings:
Makes 8 side-dish servings.
Ingredients
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1 cupwheat berries, rinsed and drainedsee savings
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1 15-oz. cangarbanzo beans (chickpeas), rinsed and drainedsee savings
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1 cupslivered fresh snow peassee savings
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1/2 cupdried apricots, slicedsee savings
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1/2 cupdried cranberriessee savings
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1/4 cupchopped green onionssee savings
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3 Tbsp.toasted walnut oilsee savings
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1 Tbsp.lemon juicesee savings
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Directions
1.
In a medium bowl combine wheat berries, 3 cups water and 1/8 teaspoon salt; cover and refrigerate overnight. Transfer to medium saucepan; bring to boiling. Reduce heat; simmer, covered, 45 to 60 minutes or until tender. Drain; cool 1 hour.
2.
In large bowl combine drained wheat berries, garbanzo beans, snow peas, apricots, cranberries and green onions. In bowl whisk together oil, lemon juice, and 1/2 teaspoon each salt and pepper. Pour over wheat berry mixture; stir to coat. Serve at once or cover and refrigerate up to 24 hours. Makes 8 side-dish servings.
Nutrition information
Per serving: Calories 239, Total Fat 6 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 4 g, Cholesterol 0 mg, Sodium 342 mg, Carbohydrate 43 g, Total Sugar 13 g, Fiber 7 g, Protein 6 g. Daily Values: Vitamin A 0%, Vitamin C 18%, Calcium 4%, Iron 14%.
Percent Daily Values are based on a 2,000 calorie diet
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