Wheat Berry, Strawberry and Walnut Picnic Salad
Note: Strawberries and mint give this salad color and sweet, herbal flavors. The hearty wheat berries and walnuts give it plenty of satisfying chewiness to make you feel full longer. Wheat berries are available at most supermarkets and at natural food stores. If you prefer, substitute the wheat berries with spelt, farro or kamut. If you want a little more protein, add 4 ounces of crumbled feta or cubed fresh mozzarella. From Robin Asbell.
• 1 c. wheat berries (see Note)
• 1 lb. strawberries, hulled and quartered
• 2 medium green onions, sliced
• 1/2 c. walnut halves, coarsely chopped
• 1/2 c. fresh spearmint, slivered
• 3 tbsp. extra-virgin olive oil
• 2 tbsp. fresh lemon juice
• 2 tsp. fresh lemon zest
• 2 tbsp. honey
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
In a 1-quart pot, bring 4 cups water to a boil. Add the wheat berries and return to boil, then reduce the heat to hold a simmer. Cover and cook for 45 minutes. Test by biting a kernel of grain. When tender, drain the grain and rinse with cold water, drain and place in a large bowl. Let the wheat berries cool to room temperature.
Add the strawberries, green onions, walnut halves and slivered mint.
In a cup, combine the olive oil, lemon juice and zest, honey, salt and pepper, and whisk to mix. Pour the dressing over the wheat berry mixture and toss to combine.
Serve or refrigerate for up to 2 days.