2 cups uncooked wheat berries
* 1 cup pumpkin seed kernels
1 cup chopped apples
1/2 cup chopped dried apricots
1/2 cup dried cranberries
* 1 cup finely chopped parsely
Ginger Ale Vinaigrette:
1/2 cup ginger ale
3 tablespoons apple cider vinegar
* 1/2 teaspoon salt
* 1/2 teaspoon black pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
To prepare salad, put wheatberries into a large bowl, cover with at least 2 inches of water and set aside to soak at least 1 hour.
Put 7 cups water into a medium pot and bring to a boil.
Add wheatberries, reduce heat and simmer, uncovered, until thoroughly cooked about 40 minutes. (Wheatberries retain a firm, chewy texture when cooked.)
Drain and let cool.
Transfer wheatberries to a large bowl.
Add pumpkin seeds, apples, apricots, cranberries and parsley.
To prepare dressing, combine all ingredients in a small bowl.
Add to salad ingredients and mix well.
The ingredients with an * in front, I did Not use.
Actually, we didn't care for this recipe, I thought the Dressing Ingedients tasted Weird,IMHO, but since LuAnn is Into this kind of recipe, (using Wheatberries) I posted it for her. The Wheatberries were alright though.
Made by Val February 5, 2012 and
Recipe Source; Relish
Recipe by Chef Steve Petusevsky