My first foray into Raising the Salad Bar– I wasn’t sure where to start- lots of good looking things. I decided to try something I have never used before- the wheat berry.
Wheat berries cook for about an hour and a half- so plan accordingly, but once they are cooked, this salad comes together in a snap- and could be made earlier in the day (or earlier I suspect) and keep quite well.
Wheat berries, raisins, scallion and celery all combine in a bowl.
Dressing is just lime, curry, olive oil, and salt.
It goes on top and get mixed together.
On the plate sprinkle with pistachios or toasted sliced almonds- which is what I used because we had them on hand. You can also throw some unsweetened coconut on- but we didn’t have that so I didn’t bother.
Now I will be the first to admit that this is not a beautiful salad. I told Mark it looks like a potluck salad I would be avoiding- but let me tell you- it was delicious.
So simple and satisfying. The wheat berries add a nice chew and the almonds a crunch. I wish I had doubled this recipe- at least. I could have had it for lunch for days.
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