This colorful whole grain salad is perfect for lunch at the office or a backyard barbecue.
Prep Time10 minutesmins
Cook Time50 minutesmins
Servings: 4
Ingredients
Dressing
1/4cupcanola oil
3Tbsplemon juicejuice of 1 lemon
1Tbsphoney
1/2tspsalt
1/8tsppepper
Salad
3/4cupwheatberries
2stalks celery
1/4red pepper
1/4yellow pepper
1/4green pepper
1/3cupchopped parsley
2green onionschopped
3/4cupsaskatoons fresh or frozenthawed
Instructions
Dressing
In screw top jar, combine oil, lemon juice, honey, salt and pepper. Shake vigorously until well mixed. Set aside.
Salad
Rinse and drain wheatberries. Place in medium saucepan and cover with 1 to 2 inches of water. Bring to boil. Reduce heat and simmer covered for 50 minutes until tender. Drain any remaining water and cool.
Dice celery, red, yellow and green peppers.
In a medium sized salad bowl, toss together wheatberries, peppers, parsley and green onions.
Add dressing and mix well.
Gently fold in saskatoons.
Serve and enjoy.
Notes
Store leftovers in the fridge for up to 4 days. Makes 4 cups