Best Italian Wheat Berry Salad Recipes

Italian Berry Salad image

Provided by Tastings by CeCe

Categories Dessert

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 6

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 image

Provided by Ellie Krieger

Categories side-dish

Time 1h38m

Yield 6 servings, serving size 3/4 cup

Number Of Ingredients 9

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.

Wheatberry Salad image

Provided by Ina Garten

Categories side-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 9

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.