Two Berry Picnic Salad

Perk up your picnic with this bright, savory salad featuring strawberries and wheatberries.

Recipe Information

Total Time: 1 hour; 20 minutes total

Servings: 4

Ingredients

  • 1 cup wheatberries

  • 1 pound strawberries, hulled and halved

  • 2 tablespoons fresh lemon juice

  • 2 tablespoons honey

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 3 tablespoons olive oil

  • 1 large carrot, shredded

  • 2 medium scallions, sliced

  • 1/2 cup fresh mint, slivered

  • 2 teaspoons lemon zest

  • 4 ounces crumbled goat cheese

Preparation

  1. In a 1-quart pot, bring 4 cups of water to a boil. Add the wheat berries and return to a boil, then reduce the heat to a simmer. Cover and cook for 45 minutes. When the grain is tender, drain and rinse with cold water, drain again and place in a large bowl. Let the wheat berries cool to room temperature.

  2. Place four small strawberries in a food processor or blender, and puree. Add the lemon juice and honey and process to mix. Add the salt and pepper, replace the lid, and drizzle in the oil with the machine running. Pour the dressing over the wheat berries, add the halved strawberries, shredded carrot, scallions, mint, and lemon zest, then sprinkle with crumbled goat cheese.

Serving Suggestion

If you’re bringing this salad to a picnic, pack the crumbled goat cheese and strawberries in separate containers from the salad and sprinkle them on just before serving. The blend of flavors is a great complement to grilled chicken or fish.

Nutritional Information

Calories 400, 19 g. fat, 10 mg. cholesterol, 450 mg. sodium, 54 g. carbohydrate, 16 g. fiber, 12 g. protein

Recipe Courtesy of Welcome to the Table Co-op.