Wheat Berry Waldorf Salad

June 24, 2007

Wheat Berry Waldorf Salad

From The Whole Foods Market Cookbook

Use a crunchy, firm, sweet-tart apple (such as a Granny Smith or Gala) for this salad. Lemon juice and vinegar keep chopped apples from darkening so you may make this salad the day before serving. Try substituting dried apples for the fresh ones for another flavor variation.

1 cup wheat berries
4 cups water
1/2 cup chopped walnuts
1 medium apple, unpeeled, cored and chopped
1/2 cup raisins
1/2 cup finely chopped parsley
1/8 cup apple cider vinegar
1/4 cup apple juice
1 tablespoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon cinnamon
1/4 cup extra-virgin olive oil
1/8 cup lemon juice

Cook’s note: Wash wheat berries in a bowl of water.  Impurfities will float to the surface. The small black seeds are  mustard and amaranth seeds that were harvested with the wheat.  They are harmless and can be left with the berries.

In a saucepan, bring the water to a boil. Add the wheat berries and turn down to a simmer, uncovered, for about 1 hour or until they are totally cooked through. Wheat berries retain a firm, chewy texture when cooked. Drain and set aside to cool.

When cool, transfer the wheat berries to a large mixing bowl and add the walnuts, apples, raisins, parsley, apple cider vinegar, apple juice, salt, pepper, nutmeg, cinnamon, olive oil and lemon juice. Mix everything together thoroughly. Add more salt if necessary and serve.

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