Wheat Berry Salad With Goat Cheese

Submitted by FolkDiva

"Gleaned from Cooking Light magazine and posted here for safekeeping. Prep time does not include the overnight (8 hour) soak for the wheat berries."

 

• Ready In: 1hr 20mins
• Ingredients: 13
• Yields: 6 salads
• Serves: 6

ingredients

• 1 1⁄4 cups wheat berries
• 2 1⁄2 cups English cucumbers, chopped
• 2⁄3 cup green onion, thinly sliced
• 1 1⁄2 cups arugula, chopped and loosely packed
• 6 tablespoons flat leaf parsley, minced
• 1 pint grape tomatoes, halved
• 1 tablespoon lemon, grated rind of
• 3 tablespoons fresh lemon juice
• 1 teaspoon kosher salt
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄2 teaspoon sugar
• 2 tablespoons extra virgin olive oil
• 3⁄4 cup goat cheese, crumbled (3 ounces)

directions

1. Place wheat berries in a medium bowl; cover with water to 2 inches above wheat berries. Cover and let stand 8 hours. Drain.
2. Place wheat berries in a medium saucepan; cover with water to 2 inches above wheat berries. Bring to a boil, reduce heat, and cook, uncovered, 1 hour or until tender. Drain and rinse with cold water; drain well. Place wheat berries in a large bowl; add cucumber, green onion, arugula, parsley and tomatoes.
3. Combine lemon rind, lemon juice, sugar, salt and pepper; gradually add oil, stirring constantly with a whisk. Drizzle dressing over salad; toss well to coat. Stir in cheese. Let stand at least 30 minutes; serve at room temperature.

Reviews

[Sydney Mike]

This recipe was made for just two of us, so I cut it in half, & I believe the only change I made was to use a rounded measure of the lemon zest! This is now the 2nd or 3rd recipe I've ever made that includes goat cheese, & I'm finding it to be an intriguingly flavorful ingredient! Thanks, Diva, for a very tasty salad! [Tagged, made & reviewed in Please Review My Recipe]