3 1/2cupscooked wheat berries, (see notes below for cooking directions)
1/4cupfinely diced red onion
1/4cupdiced cucumber
1/4cupdiced carrot
1/3cupchopped or shredded red cabbage
1/3cupcheddar cheese, diced (you could also use feta)
1/4cuptoasted pecans, chopped
about 10 cherry tomatoes halved or quartered
1/2Granny Smith apple, diced (don't peel)
salt and fresh cracked black pepper
dressing
1/3cupwalnut oil
3Tbspapple cider vinegar, or more to taste
1heaping tsp grainy mustard
1heaping tsp honey
pinchof salt
Instructions
Put all the salad ingredients together in a bowl.
Toss with enough dressing to thoroughly moisten, but don't over do, you may not want all of it.
Cover and chill the salad for at least a couple of hours before serving, it will get better as it sits. You may want to add more dressing before serving.
I don't add too much salt to my recipes but be sure to taste this and add it as you prefer.
Notes
To cook wheat berries on the stove put 1 cup raw berries in a large saucepan with a pinch of salt and 6 cups water. Bring to a boil and cook for about 50-60 minutes or until the berries are tender but still chewy. Drain.To cook wheat berries in the Instant Pot put the berries in the pot with a pinch of salt and 3 cups of water. Lock the lid and set the vent to seal. Cook on high pressure for 35 minutes, then release the pressure valve. Drain off excess liquid.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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