Best Italian Wheat Berry Salad Recipes

ITALIAN BERRY SALAD

Italian Berry Salad image

This recipe is adapted from the Barefoot Contessa. Though summer is the best time for sweet and juicy berries, this recipe works throughout the year, making not-so-ripe berries delicioso!!

Provided by Tastings by CeCe

Categories Dessert

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 6

Ingredients

1/4 cup balsamic vinegar (reduced to 2 tablespoons)
1/4 cup sugar or 1/4 cup Splenda Sugar Blend for Baking
2 lbs fresh strawberries, rinsed, drained and halved
1 pint fresh blueberries, rinsed and drained
12 -16 ounces fresh raspberries
4 ounces Cool Whip Lite (optional)

Steps:

Over medium heat, bring 1/4 cup balsamic vinegar to simmer until reduced to thin syrup consistency(about 15 minutes). It should coat the back of a spoon.
Remove reduction from heat to cool.
In a large bowl gently mix fruit, careful not to smash raspberries.
Add 2 tablespoons of the cooled vinegar reduction and sugar to fruit.
Stir to coat, again careful not to smash berries.
Cover and place in refrigerator for 30 - 45 minutes.
May be served plain in small bowl or with a dollop of Cool Whip, or as a topping spooned over plain cake or ice cream.

Nutrition Facts : Calories 88.5, Fat 0.6, Sodium 3.1, Carbohydrate 21.4, Fiber 4.7, Sugar 14.8, Protein 1.3

WHEAT BERRY SALAD

Wheat Berry Salad image

Provided by Ellie Krieger

Categories side-dish

Time 1h38m

Yield 6 servings, serving size 3/4 cup

Number Of Ingredients 9

Ingredients

1 1/2 cups hard wheat berries
3/4 cup chopped walnuts
2 stalks celery, finely chopped
1/2 cup tart dried cherries, chopped
1 scallion, white and green parts, chopped
1/2 cup finely chopped parsley leaves
3 tablespoons olive oil
2 tablespoons lemon juice
Salt and freshly ground black pepper

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.

ITALIAN WHEAT BERRY SALAD

Italian Wheat Berry Salad image

If you aren't familiar with wheat berry, it's a healthy whole-grain that pairs great with most salad ingredients. This recipe is Italian-inspired, topped with tomatoes, basil and fresh feta!

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 2h30m

Yield 4

Number Of Ingredients 15

Ingredients

3 1/2 cups water
1 cup uncooked wheat berries
2 large tomatoes, chopped (2 cups)
1/4 cup chopped dry-pack sun-dried tomatoes
2 tablespoons coarsely chopped fresh basil leaves
1/4 cup crumbled reduced-fat feta cheese (1 oz)
Fresh basil sprigs, if desired
2 tablespoons low-sodium vegetable juice
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 clove garlic, finely chopped
1 teaspoon finely chopped shallot
1/4 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In 2-quart saucepan, heat water and wheat berries to boiling; reduce heat to low. Cover; simmer 60 to 70 minutes or until wheat berries are tender but still chewy. Drain.
In small bowl, stir all dressing ingredients with whisk until blended. In medium bowl, toss wheat berries, tomatoes, sun-dried tomatoes and chopped basil. Pour dressing over mixture and mix well. Cover; refrigerate 1 to 3 hours to blend flavors.
Divide salad evenly among 4 plates or bowls. Top each serving with 1 tablespoon cheese. Garnish with basil sprigs.

Nutrition Facts : Calories 240, Carbohydrate 39 g, Cholesterol 0 mg, Fat 1, Fiber 7 g, Protein 9 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 4 g, TransFat 0 g

WHEATBERRY SALAD

Wheatberry Salad image

Provided by Ina Garten

Categories side-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 cup hard winter wheatberries
Kosher salt
1 cup finely diced red onion (1 onion)
6 tablespoons good olive oil, divided
2 tablespoons balsamic vinegar
3 scallions, minced, white and green parts
1/2 red bell pepper, small diced
1 carrot, small diced
1/2 teaspoon freshly ground black pepper

Steps:

Place the wheatberries and 3 cups of boiling salted water in a saucepan and cook, uncovered, over low heat for approximately 45 minutes, or until they are soft. Drain.
Saute the red onion in 2 tablespoons of olive oil over medium-low heat until translucent, approximately 5 minutes. Turn off the heat and add the remaining 4 tablespoons (1/4 cup) of olive oil and the balsamic vinegar.
In a large bowl, combine the warm wheatberries, sauteed onions, scallions, red bell pepper, carrot, 1/2 teaspoon salt, and the pepper. Allow the salad to sit for at least 30 minutes for the wheatberries to absorb the sauce. Season, to taste, and serve at room temperature.