Wheat Berry Salad with Dried Apricots

A simple lemon juice and oil dressing allows the flavors of this fruity wheat berry salad to truly stand out.

Wheat Berry Salad with Dried Apricots Enlarge Image
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5 users rated this recipe an average rating of 4.0
Makes:
8 servings
Yields:
8 side-dish servings
Prep:
15 mins
Chill:
overnight
Cool:
1 hr
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Wheat Berry Salad with Dried Apricots

Ingredients
1
cup wheat berries, rinsed and drained
1
15 ounce can garbanzo beans (chickpeas), rinsed and drained
1
cup slivered fresh snow peas
1/2
cup dried apricots, sliced
1/2
cup dried cranberries
1/4
cup chopped green onions
3
tablespoons toasted walnut oil
1
tablespoon lemon juice

Directions

  1. In a medium bowl combine wheat berries, 3 cups water and 1/8 teaspoon salt; cover and refrigerate overnight. Transfer to medium saucepan; bring to boiling. Reduce heat; simmer, covered, 45 to 60 minutes or until tender. Drain; cool 1 hour.
  2. In large bowl combine drained wheat berries, garbanzo beans, snow peas, apricots, cranberries and green onions. In bowl whisk together oil, lemon juice, and 1/2 teaspoon each salt and pepper. Pour over wheat berry mixture; stir to coat. Serve at once or cover and refrigerate up to 24 hours. Makes 8 side-dish servings.

Nutrition Facts

(Wheat Berry Salad with Dried Apricots)
    Per serving:
  • 239 kcal cal.,
  • 6 g fat
  • (1 g sat. fat,
  • 4 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 0 mg chol.,
  • 342 mg sodium,
  • 43 g carb.,
  • 7 g fiber,
  • 13 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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