This salad tastes best when freshly made; the wheat berries tend to harden when refrigerated. To improve the texture of any leftovers, loosely cover the salad with waxed paper and microwave it for about 20 seconds. Perk up the taste with a little lemon juice.
½ cup orange juice
2 Tbsp olive oil
1 ½ Tbsp apple cider vinegar
1 tsp salt, plus more to taste
¾ cup tightly packed mint leaves
2 cups cooked wheat berries
2 tsp grated orange zest (from 2 juice oranges)
1 small green apple
1 small red apple
½ cup hazelnuts, toasted and coarsely chopped
Variations: After blending the dressing, stir in 2 to 3 tablespoons finely chopped crystallized ginger. Use triticale, spelt, or Kamut® instead of wheatberries.
Lorna Sass is the author of “Whole Grains Every Day, Every Way.” For more recipes, please visit www.LornaSass.com
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