Wheatberry Salad With Dried Cherries
|Wheat berries||2 Cup (32 tbs)|
|Shallot||1 Large, minced|
|Fresh lemon juice||3 Tablespoon|
|Dijon mustard||1 Tablespoon|
|Olive oil||1 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Coarsely ground black pepper||1⁄2 Teaspoon|
|Celery stalks||3 Medium, cut lengthwise in half, then cut crosswise into 1/4 inch thick slices|
|Dried tart cherries||3⁄4 Cup (12 tbs), chopped|
|Chopped italian parsley leaves||1⁄2 Cup (8 tbs) (Use Fresh)|
|Italian parsley sprigs||4 (For Garnish)|
|Lettuce||1 (For Garnish)|
In 4 quart saucepan, heat wheatberries and 8 cups water to boiling over high heat.
Reduce heat to low; cover and simmer 1 1/2 hours or until wheatberries are just tender but still firm to the bite.
Meanwhile, in large bowl, with wire whisk or fork, mix shallot, lemon juice, Dijon mustard, olive oil, honey, salt, and pepper.
When wheatberries are cooked, drain well.
Add warm wheatberries to dressing with celery, cherries, and chopped parsley; toss well.
Serving size: Complete recipe
Calories 1696 Calories from Fat 209
% Daily Value*
Total Fat 24 g36.6%
Saturated Fat 2.8 g14.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3232.8 mg134.7%
Total Carbohydrates 339 g113.1%
Dietary Fiber 62.8 g251.2%
Sugars 81.2 g
Protein 57 g113.2%
Vitamin A 1131.4% Vitamin C 956.5%
Calcium 75.8% Iron 160.2%
*Based on a 2000 Calorie diet