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BC blueberries add natural sweetness to salads, and an unexpected touch to appetizers and snacks

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    Blueberry-Wheat Berry Salad

    Salads & Appetizers

    Blueberry-Wheat Berry Salad

    Yields
    6 servings

    Ingredients

    1-1/2 cups (375 mL) hard winter wheat berries
    1/2 cup (125 mL) finely chopped celery
    1/2 cup (125 mL) chopped parsley
    1/4 cup (60 mL) chopped scallions, with some green
    3 tablespoons (40 mL) fresh lemon juice
    2 tablespoons (25 mL) vegetable oil 
    3/4 teaspoon (4 mL) salt
    1-1/2 cup (375 mL) fresh blueberries
    1/2 cup (125 mL) dried blueberries
    1/2 cup (125 mL) toasted, chopped walnuts 

    Directions

    Rinse and drain wheat berries. Place wheat berries in a large saucepan and add water to cover 2 inches above the wheat berries; bring to boil. Cover pan, reduce heat to simmer and cook until chewy, about 1 hour. Drain, rinse and allow to cool. Place cooked, cooled wheat berries in a large bowl; stir in celery, parsley, scallions, lemon juice, oil and salt. Add fresh blueberries, dried blueberries and walnuts; toss just to combine. Serve immediately or chill before serving.