If you're looking for a hearty lactose free salad to serve as a main course, look no further. This wheat berry salad has it all, chewy grains, fresh vegetables, and a salad dressing that will make you swoon. It's the perfect take-along for parties, too!
1 ½ cups wheat berries
6 cups water
4 ounces Cabot Sharp Light Cheddar, finely diced (about 1 cup)
1 cup chopped grape tomatoes
½ cup frozen white corn, thawed
1 green onion, green and white parts, sliced
1 tablespoon fresh lemon juice
¼ cup Dijon mustard
¼ cup pure maple syrup
¼ cup red wine vinegar
¼ cup olive oil
1 clove garlic, minced
1 teaspoon chopped fresh rosemary
Salt and ground black pepper to taste
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To Make Salad:
COMBINE wheat berries and water in large saucepan,; bring to boil and cook until tender, about 1 hour. Drain well, spread out on baking sheet, and let stand until cool.
TRANSFER to large bowl; add cheese, tomatoes, corn, green onion and lemon juice.
To Make Dressing and Finish Salad:
WHISK together all dressing ingredients except salt and pepper in medium bowl. Pour over salad and toss together well. Cover and refrigerate for several hours.
STIR salad again Just before serving and season with salt and pepper.
First Place Salad from Jillian Wanik of New Britain, CT.
Hearty, Wholesome and Delicious! Love bringing this to BBQ get togethers or making for lunches in the summer time!
I made this salad with sugar free maple syrup to reduce the sugar and calories..just a little. Everyone went nuts over it. I am making it again for our summer pool party. It is fabulous and you will get many compliments. I agree that you can add a chopped bell pepper if you want a little more color and zing.
This salad is excellent and makes a healthy addition to a pot luck supper. I added a can of black beans and an orange bell pepper for some extra color and fiber. I will definitely make this again!!