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Wheat Berry Salad

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"A local deli inspired me to attempt making this at home! A honey-lemon dressing complements the flavor and textures of this salad. Serve immediately or let stand in fridge for 12 hours to allow the flavors to meld."
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4 h 35 m servings 167 cals
Original recipe yields 6 servings

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  • Prep

  • Cook

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  1. Place wheat berries in a pot and cover with water; soak for 3 to 6 hours.
  2. Drain wheat berries and add 4 cups water; bring to a boil. Reduce heat and simmer until wheat berries are tender yet firm to the bite and water is absorbed, 1 to 2 hours. Remove pot from heat and cool.
  3. Mix carrots, celery, onion, and parsley into wheat berries.
  4. Whisk lemon juice, soy sauce, tahini, olive oil, honey, and salt together in a bowl until smooth; stir into wheat berries mixture.


  • Cook's Notes:
  • You can serve this salad immediately, but I found it got better after 24 hours in the fridge.
  • I used Bragg® Liquid Aminos instead of soy sauce.
  • Vegetable stock or chicken stock can be substituted for the water when cooking the wheat berries.
  • For a more firm wheat berry, cook for only an hour.

Nutrition Facts

Per Serving: 167 calories; 4.2 g fat; 30 g carbohydrates; 5.1 g protein; 0 mg cholesterol; 180 mg sodium. Full nutrition

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