The wheat berry is one of my favorite grains so I was excited to try out this Waldorf Salad recipe I discovered in the November / December issue of Midwest Living. I brought it over to my friend’s today for lunch and we both agreed it was pretty good.
There are a lot of pretty good recipes and stories in this issue of Midwest Living, actually. One of my favorites is a story of a Christmas cookie – Date Pinwheel Cookies – featured on page 26 by a Minneapolis blogger. Oh wait! That blogger is me! I was pretty honored to be asked to contribute a story for this issue of the magazine and I think that my grandma would be pleased as punch to see one of her recipes in a glossy magazine, even if she never would have submitted it herself.
In any case, if you’re looking for some tasty, Midwestern holiday recipes, whether they be cookies or grain salads, you’ll want to check out this very special (at least to me!) issue of Midwest Living.
Wheat Berry Waldorf Salad (from Midwest Living)
2 1/2 c. water
3/4 c. wheat berries, rinsed
1/3 c. olive oil
1 Tbsp. dried parsely
1/4 c. apple cider vinegar
1/4 c. lemon juice
1 Tbsp. sugar
1 tsp. salt
1/4 tsp. ground nutmeg
2 large apples, chopped (ML suggests one Granny Smith and one Braeburn; I used one Fireside and one Honeycrisp)
1 c. chopped celery
1/2 c. dried currants (or cranberries, cherries or raisins)
1/2 c. grapes, halved
4 Tbsp. slivered almonds
1. In a small bowl, combine the water and wheat berries. Cover and chill in your refrigerator for 6 to 24 hours. Do not drain; transfer to a medium saucepan. Bring to boiling and then reduce to a simmer, covered for 30 mins or until tender with a chewy texture. Drain and cool. (I admit, I forgot to do this step and just cooked the wheat berries, sans soaking. I think they’re fine.)
2. Prepare the dressing. In a screw-top jar, combine oil, parsley, vinegar, juice, sugar, salt and nutmeg. Drizzle dressing over wheat berries, stirring to coat.
3. In a large bowl, toss apples, celery, cranberries, and grapes. Stir in wheat berry mixture and mix well. Serve immediately, or chill for up to 4 hours.
4. Serve over a bed of spinach and garnish with almonds.