Monday, September 15, 2008

Wheat Berry Salad

This salad was created by my friend and neighbor, Pam McCarty for a backyard cookout.  Over the years, it has evolved to include black beans, feta cheese, spinach, ginger and a splash of balsamic vinegar.

Bring 1 1/2 cups wheat berries to a boil and simmer 2 hours, or until soft, but crunchy.  Rinse and drain well.

Add to cooked wheat berries in a large mixing bowl:
8 oz. can black beans, drained and rinsed
8 oz. block of feta cheese, cubed
1/4 cup chopped celery
1/4 cup minced red onion
1/4 cup sliced fresh baby spinach
2 garlic cloves, minced
1/2 cup dried cranberries

Combine dressing and shake well:
4 tbs. olive oil
1 tbs. cider vinegar
1 tsp. balsamic vinegar
1/2 tsp. sugar
1/4 tsp. freshly grated ginger
1/4 tsp. rosemary
1/4 tsp. coriander
1/4 tsp. freshly ground pepper
1/4 tsp. or less, salt

Drizzle dressing over salad and toss well.  Cover and refrigerate three hours.  The salad will keep well for several days, and tastes best on the third day.

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