0 (0)

Categories: Salads, Vegetarian

Petite Dinner Salad of Wheat Berries and Apricots

I like wheat berries, those golden-brown, rice-like kernels of wheat which become plump and chewy when simmered in liquid. Rich in vitamins and fiber, they're often favored as cereal, but they can be added to a wide range of foods, ... Read more

Total time: 15 minutes | Serves 4
  • 2 cups cooked wheat berries, dried
  • 1 or 2 stalks celery, cut into 1/3-inch dice (1/2 cup)
  • 1/3 cup dried apricots, finely sliced
  • Juice of 2 oranges (about 2/3 cup)
  • 1 tablespoon honey
  • 1 teaspoon grated orange zest
  • 1 teaspoon Dijon mustard
  • Few drops hot sauce
  • 1/4 teaspoon coarse salt
  • Freshly ground pepper
  • 1 1/2 cups baby spinach leaves, stems trimmed, crisped

Step 1Toss together cooked wheat berries, celery, apricots, orange juice, honey, zest, mustard, hot sauce, salt and pepper to taste in medium bowl. Toss well. Taste and adjust seasonings. (Can be served immediately but is best refrigerated 3 hours or overnight for berries to absorb flavors.) Arrange spinach leaves on 4 dinner plates. Spoon salad over, dividing evenly.

Each serving.
321 calories; 205 mg sodium; 0 cholesterol; 2 grams fat; 64 grams carbohydrates; 13 grams protein; 9.63 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Salads
Cambodian pomelo salad
Persian cucumber salad with walnuts and golden raisins
Grilled squid with white bean salad
Chioggia beet salad with horseradish creme fraiche