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    17 Recipes

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    A friend of mine works at a fancy restaurant and gave me this recipe. Measurements are approximate - adjust to your wishes - cooking time includes cutting and dressing preparation. I've made this a couple of times and love it - touch of sweet, salty, spicy and sour - yum.

    Recipe #460955

    I made this recently and thought it was delicious! I did not see anything exactly like it on Recipe Zaar so I decided to post it. This was originally from "Beat That" Cookbook by Ann Hodgman. I found it almost better the next day - just bring it to room temperature before serving.

    Recipe #432415

    Recipe printed in the April 2008 edition of "Phoenix Home & Garden" adapted from Lon's Restaurant at the Hermosa Inn in Phoenix. If you want to make raspberry vinaigrette substitute 1/2 pint ripe raspberries, no reconstituting and strain after blending.

    Recipe #431508

    This was posted in the local paper. It originally was published in the July 2009 issue of "Food & Wine" magazine from Jacques Pepin. This watermelon salad is sweet and salty. The recipe suggests preparing just before eating to prevent it from becoming watery. I haven't tried it but am putting it here for safe keeping.

    Recipe #385213

    I have tried this recipe only once and really liked it. I found it on another site and modified it a bit for my tastes. Let me know what you think!

    Recipe #384867

    I love wheat berries in salads and have been posting some recipes. I believe this one came from "Country Home Magazine" but I'm not sure as the name is no longer connected to it. This one I have not made, but will surely give it a try. It says whole spelt (farro) can be used in place of the wheat berries. Salad can be made up to three days ahead but toss with the mint and basil just before serving for the freshest herb flavor.

    Recipe #383293

    This is my riff on eggplant caviar. I have been using this recipe for some months and we LOVE it. The original recipe had a whole cup of oil, but I wanted to make it healthier than that. For the best flavor, this should sit in the refrigerator overnight and come to room temperature before eating. Serve this with crusty bread or bread sticks. Enjoy!

    Recipe #382097

    I love wheat berries and am posting a few recipes from books, websites and friends on Zaar for everyone's use. This one came from "everyday food storage" website. This is my version. Plan ahead, wheat berries must soak overnight and this time is not included with the prep or cooking time in the recipe.

    Recipe #381567

    I love wheat berries, especially in salads so I'm posting a few on Zaar for everyone's use. This particular recipe came from a friend of mine. Plan ahead if you are making this as wheat berries must soak overnight and soaking time is not included in the prep or cooking time.

    Recipe #381143

    I love wheat berries and enjoy them in salads. I am posting a few wheat berry salads from different books and websites. This is my riff on an Ellie Krieger Wheat Berry Salad from the Food Network website. Plan ahead, wheat berries should be soaked overnight before cooking and this time is not included with the prep or cooking time.

    Recipe #381133

    I'm posting several wheat berry salad recipes because I love wheat berries and especially in salads. I found this recipe on a Canadian living website. Sounds great but I haven't made it yet. They also said this salad can be made with barley. Plan ahead, wheat berries need to be soaked overnight and that time is not included in the prep or cooking time here.

    Recipe #381092

    This is a recipe from "Phoenix Home and Gardens Magazine". I like to make it once in a while for a green salad - it's delicious, healthy and so simple to make. Zest the lime a little if you want extra flavor. Adjust the cilantro to your tastes.

    Recipe #380416

    This salad is very similar to the Sonoma Chicken Salad at Whole Foods' Deli. I love it - just not the hefty price tag. I enjoy creamy chicken salads with grapes and hope others will too. This is a combination of some other chicken salads and the ingredient list from Whole Foods. Plan ahead, the dressing should sit overnight in the refrigerator to meld flavors before adding to the other ingredients.

    Recipe #379999

    At a party I attended at holiday time, this was a huge hit. People were even typing the recipe into their cell phones. At my annual party in December it was a hit again - cleaned out completely! I took it to a friend's party and it was the first thing to go, and it's so easy. Use Walla Walla or Vidalia onions for the best flavor. Serve this with mild flavored crackers such as wheat thins.

    Recipe #379977

    This recipe originally came from Lone Star Restaurant in Santee, South Carolina. My sister gave it to me and it is delicious. Using day old flavored bread is a plus. You can tweak it with fresh herbs in the cheese mixture to your taste. For us, this has never turned out too "watery" as with other recipes. Bon apetit!

    Recipe #379117

    I found this recipe in an ad in the newspaper years ago. I love the combination of the citrus with the thyme and liquid smoke. Use it on a nice green salad maybe with fresh berries in it! Tasty!

    Recipe #378453

    I love to pick up the orange cranberry couscous at Whole Foods Market but it's a little spendy. So I took the ingredient list from this salad and employed the methods from a similar salad in the "Whole Foods Market Cookbook" and voila!

    Recipe #378027

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