Recipe by Melanie
"I serve this creamy wheat and pineapple salad at Thanksgiving and Christmas dinner. It's a family favorite!"
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1 1/2 cups
whole wheat berries
1 (8 ounce) package
cream cheese, softened
1 (15.25 ounce) can
crushed pineapple in juice, drained
1 (3.4 ounce) package
instant vanilla pudding mix
1 (8 ounce) tub
frozen whipped topping, thawed
I make a similar version, with no lemon juice and with whipped cream (250ml) I add a touch of sugar to make up for the whipped cream over the whipped topping. :)
Gets rave reviews wherever I take it!
Tasty-riffic! I really like the pineapple in it. However, it was a little bit too rich for me, so next time I might use a little bit less cream cheese.
I love this salad for special occasions. It keeps well, I even eat it for breakfast the next day. I usually add some canned peaches too ( the slices can make a pretty flowery pattern over the top).
I love this salad. Save yourself some time by soaking the wheat in boiling water over night. Put the wheat in a thermos or coffee butler and pour boiling water over it. Put the lid on and let it sit over night. The wheat will be perfect by morning. This salad also freezes well and so does the cooked wheat itself.
Love,love, love this salad. More of a dessert than a main dish for sure! But so good. A family favorite in our home for Thanksgiving & Christmas.
I have made a similar recipe for years, but I recently had a guest that was allergic to pineapple so I substituted kiwi for the pineapple. It turned out fabulous! And the color with the little kiwi seeds made it look so much more interesting! I have also substituted the cream cheese for plain Greek yogurt, which I actually preferred!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 125
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