1 1/2 c wheatberries
1 tsp salt
1/2 c diced dried cherries (craisins work well too…)
1 c diced granny smith apple
1 c chopped fresh cilantro
2 stalks celery – finely chopped
1/2 c toasted slivered almonds
Dressing:
2 TBSP olive oil
1 TBSP fresh lemon juice
1 tsp fresh ground pepper
Boil 4-5 cups of water (enough to cover the wheatberries by at least 2 inches in a medium size pot). Add salt. Add the wheatberries, cook until they are tender (50-60 minutes). Remove from heat, drain, rinse with cool water.
While the wheatberries are cooking, combine all of the ingredients for the dressing and emulsify.
Toss the wheatberries with the apple, cherries, cilantro, celery, and almonds. Add the dressing a little at a time until the salad is coated to your liking. Enjoy!
Adapted from a recipe by Ellie Krieger via FoodNetwork.com.
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