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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

WHEAT SALAD Recipe

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This recipe for WHEAT SALAD is from OUR FAMILY FAVORITES, 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:  
1½ wheat (soaked & cooked)
1 pkg cream cheese
1 can crushed pineapple (20 oz)
2 Tbsp lemon juice
1 box vanilla instant pudding (3.5 oz)
1 cool whip (8 oz)
Directions:
Directions:
Toast wheat berries at 375º for 10 minutes on cookie sheet for a nuttier flavor.
Cover wheat with cold water & soak overnight.
Drain & cover with fresh water; boil 45 minutes (longer if wasn't soaked). Let stand 15 minutes. Rinse, drain & chill. (or: slow cooker, low for 4-5 hours)
*Beat softened cream cheese with pineapple & pudding powder.
Fold in cool whip, then wheat. Chill. Serve as side dish salad or dessert.
Personal Notes:
Personal Notes:
OPTIONAL: Use any one or a combination of the following mix-ins, or come up with your own idea!
1 CUP TOTAL per batch of Wheat Berry Salad*
maraschino cherries (drained and sliced)
grated coconut
chocolate chips
toasted walnuts, pecans, or almonds
pepitos
mini marshmallows
*You can add as much of any mix-in as you want, based on personal preferences.

 

 

 

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