This salad has it all going on. I like the addition of salmon to make this an entree, but it could certainly go without.
Ingredients
1 cup uncooked wheat berries
2 medium apples, cored and thinly sliced
¼ red onion, thinly sliced
½ cup walnuts, toasted and roughly chopped
8 oz smoked salmon, cut into 1-inch pieces
2 medium celery stalks, thinly sliced
2 Tbsp extra-virgin olive oil
1 tsp grated lemon rind
2 Tbsp fresh lemon juice
1 Tbsp Dijon mustard
½ tsp kosher salt
½ tsp ground black pepper
Instructions
Place wheat berries in a medium bowl; cover with several inches of water and let sit 8 hours or overnight.
Drain soaked wheat berries and place in a saucepan covered with 2-3 inches of water; bring to a boil. Reduce heat, and cook, uncovered, 1 hour or until tender. Drain and rinse with cold running water to bring to room temperature; transfer to a large bowl.
To the wheat berries, add the apple, and next 4 ingredients (through celery).
In a small bowl, combine oil and remaining ingredients in a small bowl, whisking well to combine. Drizzle dressing over wheat berry mixture; toss to coat.
Notes
Recipe from Cooking Light (link no longer available)