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.


Wheat Berry Salad with Dried Apricots

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Servings: Makes 8 side-dish servings.
Related Categories: Salad, Vegetable Salad, Vegetarian
 
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Ingredients
  • 1  cup
    wheat berries, rinsed and drained
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  • 1  15-oz. can
    garbanzo beans (chickpeas), rinsed and drained
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  • 1  cup
    slivered fresh snow peas
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  • 1/2  cup
    dried apricots, sliced
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  • 1/2  cup
    dried cranberries
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  • 1/4  cup
    chopped green onions
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  • 3  Tbsp.
    toasted walnut oil
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  • 1  Tbsp.
    lemon juice
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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
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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