12 GROUNDCOVER NEWS FOOD Wheat berry salad with apples and cranberries ELIZABETH BAUMAN Groundcover contributor Salad: I cup whole wheat berries, dry* 1 large apple, chopped 1 orange, peeled, segmented and cut into bite size pieces ½ cup dried cranberries 2 stalks green onion, thinly sliced 1 cup baby kale leaves 1 cup toasted pecans, chopped Dressing: 3 tablespoons olive oil 3 tablespoons honey 1 tablespoon apple cider vinegar 1 tablespoon lemon juice ⅛ teaspoon salt ¼ teaspoon ground pepper Combine dressing ingredients, whisking to combine well. In a heavy pot cover wheat berries with water (2 inches above the wheat berries). Boil for 45 to 60 minutes uncovered. Watch carefully. Cool and drain. In a large bowl combine all of the salad ingredients except the pecans. Toss with dressing. Sprinkle with the pecans just before serving. This is so wonderful to have during the winter months! *Wheat berries can be found in the bulk section of the People's Food Co-op Denise Shearer FEBRUARY 23, 2024
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