Basic HTML Version
The Food Issue
2014
Grains
West
48
Feature
WHEAT
BERRY
SALAD
The crunch of thewheat berries, crisp spinach and
red peppers, mixedwith the flavour of smoked
Gouda cheesemake this salad amouthwatering
addition to anymeal. Better yet, make it a complete
meal by topping off the saladwith a grilled chicken
breast, barbecued steak or cedar-plank salmon.
Salad Ingredients
1 cup (250mL)
wheat berries
½cup (125mL)
packed, washed and torn baby
spinach leaves
1
red bell pepper, washed, seed-
ed and cut into¾-inch (2 cm)
cubes
4
green or spring onions, washed
and diced
cup (80mL)
smoked cheese (gouda or ched-
dar work well), cut into½-inch
(1 cm) cubes
SaladDressing Ingredients
½cup (125mL)
canola oil
3 Tbsp (45mL)
balsamic vinegar
3 Tbsp (45mL)
maple syrup
3 Tbsp (45mL)
grainy Dijonmustard
1 clove
garlic, crushed or minced
salt and pepper to taste
Instructions
Cook wheat berries according to package instructions.
If no instructions are available, boil 4 cups of water with
a pinch of salt. Add wheat berries and cook until ten-
der (25 to 30minutes). Drain wheat berries using a fine
strainer. Rinsewith coldwater to cool.
Combine cookedwheat berries, spinach, red
pepper, green onion and cheese in a large bowl and
toss. Place dressing ingredients in a sealed bag or
dressing container. Shake to combine. Toss desired
amount of dressing into salad. Leftover dressing can be
refrigerated for up to oneweek.