Smoked Salmon and Wheat Berry Salad

By gvcathy

Julianna Grimes, Cooking Light

OCTOBER 2013

Ingredients

• 1 cup uncooked wheat berries
• 1 1/2 cups diced Fuji apple
• 1/2 cup vertically sliced red onion
• 1/2 cup chopped walnuts, toasted
• 4 ounces smoked salmon, cut into 1-inch pieces
• 2 medium celery stalks, thinly sliced
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon grated lemon rind
• 2 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Place wheat berries in a medium bowl; cover with water to 2 inches above wheat berries. Cover and let stand 8 hours. Drain. Place wheat berries in a saucepan. Cover with water to 2 inches above wheat berries; bring to a boil. Reduce heat, and cook, uncovered, 1 hour or until tender. Drain.

2. Combine wheat berries, apple, and next 4 ingredients (through celery) in a large bowl. Combine oil and remaining ingredients in a small bowl, stirring with a whisk. Drizzle dressing over wheat berry mixture; toss to coat.