Blue Dog Bakerys Wheat Berry Salad Recipes

WHEAT BERRY SALAD

Steps:

• In a large pot combine the wheat berries and enough water to come 2 inches over the wheat berries. Bring to a boil and cook uncovered for 1 hour, or until tender. Drain and let cool. Toast the walnuts in a medium dry skillet over medium-high heat until fragrant, 2 to 3 minutes.
• In a large bowl, combine the wheat berries, walnuts, celery, dried cherries, scallions, parsley, olive oil and lemon juice. Season, to taste, with salt and pepper.

BLUE DOG BAKERY'S WHEAT BERRY SALAD

Steps:

• In a large saucepan cover berries with water. Cook al dente. Drain.
• Cook limas al dente. Drain.
• Combine walnut oil, canola oil and vinegar. Add to warm berries and limas. Toss.
• Soften dried fruit by soaking in water, if needed. When bean mixture has cooled, add dried fruit, walnuts, celery and scallions. Toss. Season to taste with salt and pepper.

WHEATBERRY WALDORF SALAD

Steps:

• Place wheat berries in a bowl, cover with water, and allow to soak for 5 minutes. Drain. Transfer into a large saucepan and stir in 6 cups water. Bring to a boil, reduce heat to low, and simmer until wheat berries are tender, 60 to 80 minutes. Pour in more water if wheat becomes dry. Drain and set aside to cool.
• Mix wheat berries with apples, raisins, walnuts, parsley, pomegranate seeds, apple juice, vinegar, olive oil, lemon juice, salt, black pepper, nutmeg, and cinnamon in a salad bowl. Can be chilled overnight if desired.

BERRY BLUE SALAD

Steps:

• Place greens, blueberries, blue cheese and red onion in a serving bowl.
• In a smaller bowl, whisk together olive oil, orange juice, lemon thyme leaves, shallot if desired, and salt and pepper to taste.
• Toss salad with the dressing and garnish with roasted, sliced almonds.

WHEAT-BERRY SALAD

Steps:

• Place the wheat berries or spelt in a sieve and rinse until the water runs clear. Place in a bowl with 2 cups of the water. Let stand for 8 hours or overnight. Drain.
• Place the remaining 1 1/2 cups water and broth in a medium saucepan and bring to a boil over high heat. Add the wheat berries or spelt and return to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, or until tender, adding the broccoli during the last 5 minutes. Drain and place in a large bowl.
• Meanwhile, heat the oil in a skillet over medium-high heat. Add the garlic and herb and cook, stirring, for 1 minute. Add the tomatoes, corn, salt, and pepper and cook, stirring frequently, for 3 minutes, or until the tomatoes begin to collapse. Serve over the wheat berries or spelt.

FIG AND WHEAT BERRY SALAD

Steps:

• Cook wheat berries according to package directions. Add arugula to a large bowl, cover with warm wheat berries and toss. Drizzle with oil and vinegar, and toss again. Gently fold in feta and figs, and season with salt and pepper to taste. Serve warm or at room temperature.