Winter Wheatberry Salad
A chewy wheatberry salad tossed with dried fruit, celery, red onion and almonds in a bright orange-honey vinaigrette. It holds up well in the fridge, so it works for lunches through the week.
Ingredients
- 1½ cup wheat berries
- ¼ cup rice vinegar
- ⅓ cup orange juice
- 1 tablespoon honey
- ½ cup golden raisins
- dried figs, chopped; omitted per card note 'no figs / add carrots' (optional)
- ½ cup carrot, chopped
- ½ piece red onion, chopped; medium
- 3 stalk celery, chopped; large
- ¼ cup extra virgin olive oil
- 2 piece lemon zest, zest only
- 1½ cup almonds
- ¼ cup parsley, chopped
- ¼ cup mint, chopped
- salt and pepper, to taste
Method
- Cook wheatberry.
- Whisk vinegar, OJ, honey.
- Add carrots, raisins, celery, onion, oil, zest.
- Toss with almonds, parsley, mint, salt, pepper.