Recipe by Cindy Spalding
"This is a delicious, nutty Waldorf salad that is packed with flavor. It's great anytime of the year, just substitute some ingredients for what's in season. Pomegranate seeds, mandarin oranges, or dried cranberries would be good too."
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water, or as needed
chopped fresh parsley
apple cider vinegar
extra-virgin olive oil
ground black pepper
This sounded like just what I was looking for, and with just a few minor changes (strictly to suit ourselves) it was big hit. I made up the dressing first (from the apple juice on)and dressed the wheatberries while they were still hot as I believe that they will absorb the flavors better that way. I wanted something a little less sweet, a bit more "main dish", so I added 3 stalks of diced celery, 1/2 of a large red onion, diced, and 1 large carrot, grated. Also swapped dried cranberries for raisins, pecans for walnuts, and used a huge Mutsu apple (extra crisp, not too sweet). Definitely a keeper!
I really wanted to like this salad. I eat pretty healthily, I don't eat processed sugar & was hoping this salad would be a new guiltless dish for me but it wasn't. The amount of wheat berries compared with other ingredients is overwhelming. If I were to do it again, I'd use only a quarter of what the recipe calls for.
I was ready to toss this receipe as a "salad" but instead used it as a breakfast meal andit was fantastic. I made it the night before, spooned out what I wanted for breakfast in a bowl, topped it with 1 Tablespoon of brown sugar and 1 teaspoon of butter, heated it until warm and it was great. It makes a TON so I would suggest halving the recipe.
Delicious. Makes a lot; great to bring to a party.
Made it for a dinner party with fresh trout. Used craisins and yellow raisins. Was a very colorful and appetizing presentation. It wasn't what I expected, yet very good. A nice combination of flavors. Make it far enough in advance so the flavors have sufficient time to meld.
The only change that I made to this recipe was the way that I cooked the wheat berries. The only wheat berries that I could find were already parboiled so they only took 15 min to cook with no soaking. Make sure that you check the package for that. I am glad that I did or I would have had mush! I found that I only needed half of the wheat berries after I cooked them. The salad is great! The only thing that I would do next time is cut down a little on the nutmeg (only for personal tastes). The pomegranates really make the salad :) This recipe is great for quick, healthy breakfasts and snacks. Thank you for the wonderful recipe.
Fantastic: beautiful, tasty, and nutritious. I was really satisfied with a wheat berry salad recipe by chef Ellie Krieger, but this recipe is superior due to the dressing. However, I do include a couple of elements from chef Krieger's recipe. I add 2 stalks of celery and 1 scallion, both finely chopped.
Also, if you can't find pomegranate seeds, consider substituting dried *tart* cherries, such as Montmorency cherries. They're not the same, but the salad really benefits from tartness, so try to keep that element as part of the dish, one way or another.
Love this salad I make it at least everyother week keeps in the frigand is a great go to when I frist get home from work to have a small bowl
* Percent Daily Values are based on a 2,000 calorie diet.
Wheatberry Waldorf Salad
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 101
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