Wheatberry Apple Salad

Wheat Berry Apple Salad Salads are what I should be eating for about a month after I indulged in eating the most delicious chocolate cake (which was described as addictive by my Father) for about a week. And this one is a great one. I love this salad for many reasons: it’s tasty, it fills you up, and it’s full with nutrients. What else can you ask for?

What attracted me to it initially was the fact that it called for wheatberries. I love them. They have a buttery-nutty flavor that is mildly sweet and very distinctive. They are crunchy and chewy at the same time, which means they’ll fill you up and you won’t feel hungry after eating this salad. However, if you don’t like to chew, they are probably not for you. I digress, the mild sweetness of the wheatberries and salad dressing are a delightful contrast to the tartness of the apples and cranberries. And the leafy greens add freshness to this dish. It is a delicious way to get all the nutrients you need if you are not a big salad fan. So, without further ado, here is the recipe:
Wheatberry Apple Salad
Adapted from Ultimate Party Food Book
Portion: 6 cups

Wheatberries

Ingredients:
1 cup uncooked wheat berries
 ½ teaspoon salt
2 Apples
½ cup dried cranberries
1/3 cup chopped walnuts
Grated peel and juice of one medium orange
2 tbsp. rice vinegar
1 tbs. extra virgin olive oil
Lettuce and spinach leaves

Directions:
1. Place wheat berries and salt in a large saucepan. Cover with water and bring to a boil. Stir and reduce heat to low. Cover and cook, stirring occasionally, 45 min. to one hour or until what berries are tender, but chewy. You may have to add additional water if what berries become dry during cooking. Drain and let cool.

2. Cut unpeeled apples into bite-size pieces. Combine wheat berries, apples, cranberries, walnuts, orange peel, orange juice, extra virgin olive oil, and vinegar in a large bowl. Add salt and pepper. Cover and refrigerate for at least an hour to allow the flavors to blend. Serve over lettuce and spinach leaves.