Wholehearted Wheatberry Salad by GetJoyFull

Crunchy edamame, crisp bell peppers, and fresh herbs tossed in a citrus vinaigrette with tender, hearty wheat berries …Delicious!

Recipe developed, and quality tested by:

Jessica Musselwhite, and Emily Mardell of GetJoyFull.

1 cup wheat berries

3 cups water

1 cup edamame

1/2 red bell pepper, finely diced

1 cup cherry tomatoes, sliced in half

¼ cup chopped nuts (walnut, pecan or almonds)

1 green onion

2 tbsp parsley

1 tbsp mint

salt and pepper to taste

½ cup blood orange olive oil (Find at your location Italian market or substitute regular olive oil)

1 tbsp lemon juice

1 tbsp white balsamic vinegar (or white wine vinegar)

1 tbsp honey

Directions:

Rise berries under cold water. Place in a large saucepan. Cover with water and bring to a boil. Reduce heat to a simmer, and cover with a lid.
After 30 minutes, check for doneness. Continue to cook and check every 5 minutes until desired texture (approximate 25 – 35 minutes depending on the variety of wheat berry).
Drain the berries and transfer to a bowl to cool. Make the night before and store in the refrigerator until needed.
In a large bowl, combine the salad ingredients OR layer each ingredient in mason jars for a portable picnic salad on the go.
In another small bowl, whisk together all vinaigrette ingredients.
Pour the dressing over the salad and season with salt and pepper to taste.
Let chill for 30 minutes before serving.

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Get the nutrition facts for this recipe here.