Wheat Berry Salad with Peas, Radishes, and Dill
"Two different types of peas, along with radishes and a dill vinaigrette, give this salad a fresh spring flavor. Vary the mix of peas as you wish; maybe you like snow peas better than sugar snaps? And if you're really feeling frisky, add some pea shoots!"
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Ingredients1 h 25 m servings 115
Original recipe yields 10 servings (10 (3/4-cup) servings)
- Remove strings from sugar snap peas. Cut each snap pea or snow pea pod diagonally into thirds.
- Bring a large pot of water to a boil over high heat. Add wheat berries, reduce heat to medium, and cook, uncovered, stirring occasionally, until tender but still chewy, about 1 hour. Stir in sugar snaps and frozen peas and cook 1 minute. Drain wheat berry mixture in a large colander and rinse under cold water. Drain well. Transfer wheat berry mixture to a large bowl and let cool, about 30 minutes. Stir in green onions and radishes.
- Whisk together lemon juice, mustard, salt, and sugar until sugar is dissolved. Whisk in oil. Pour dressing over salad and toss well. Add dill and toss to combine.
Per Serving: 115 calories; 3.1 19.1 3.9 0 265 Full nutrition
ReviewsRead all reviews 3
This is quite filling and tasty! I made it just as the recipe said, except that I cooked everything longer to make it softer (I have trouble chewing). It might be better with more salt and mus...