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 Lite50 Sharp 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
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.
I bought wheat berries at grocers yesterday wondering how and what to make, never used before. This recipe email was perfect timing. This was such a refreshing salad for the humid, hot Florida sun! I added chopped black olives and chopped red bell pepper for added color. Absolutely will be making many times through our humid weather.
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.