2 cups cooked diced chicken *optional
2 green onions, sliced
1/2 cup fresh parsley, chopped
2 cups cooked wheat berries
3/4 cup chopped and toasted walnuts
2 stalks celery, diced
1/2 cup tart dried cherries, diced
3 tablespoons olive oil
2 tablespoons lemon juice
salt and pepper to taste
Whisk the olive oil, lemon juice and salt and pepper together, set aside. Mix everything else together and toss with the olive oil mixture. ***The flavors in this salad really blend and taste so much better when prepared a day ahead of time. Also, you may want to consider adding 2 cups of cooked diced chicken for a complete meal.
My buddy Kris just returned from a family thing in Manti, Utah. She served this new salad recipe for the first time and said that everyone enjoyed it. I’ve found that wheat dishes are PERFECT for potluck dinners. They’re almost always better when prepared ahead of time, they travel and store well, and they add something totally new and interesting to the spread. No more frog eye salad for me. There’s a new Mayor in town!
Thank you for sharing this recipe, Kris! I hope to post your Zesty Wheat Berry And Black Bean Chili next! Are we getting healthy or what?