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Wheatberry and Smoked Salmon Salad Recipe

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This recipe for Wheatberry and Smoked Salmon Salad is from The Fryers' Friends and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Cup uncooked wheat berries
1 1/2 cup fuji apple diced
1/2 cup vertically sliced red onion (thin strips)
1/2 cup toasted walnuts
4 oz smoked salmon Cut into 1 inch pieces
2 med celery stalks thinly sliced
2 T olive oil
1t lemon zest
2T fresh lemon juice
1 T dijon mustard
1/2 t kosher salt
Pepper to taste
Directions:
Directions:
Place wheat berries in a medium bowl; cover with water 2 inches over the wheatberries. Cover and let stand 8 hrs. Drain, place wheatberries in a saucepan. Cover with water. Bring to a boil, reduce heat, cook uncovered for 1 hour or til desired texture.

Combine wheatberries, apple, and next 4 ingredients in a large bowl.

Combine oil and remaining ingredients. Whist together. Drizzle dressing over the salad and toss to coat.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
See notes
Personal Notes:
Personal Notes:
I used quick cooking Farrow instead of wheatberries and cooked to package directions.
Also I substituted pecans for walnuts.
I dressed it a few hours before serving.
Also good the second day. Apples held up well with all the lemon.

 

 

 

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