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
- To prepare the dressing: Blend the orange juice, oil, vinegar, salt, and ½ cup of the mint in a food processor or blender.
- Let the wheat berries in a medium bowl. Pour the dressing over them and toss to coat. Stir in the orange zest. Set aside for at least 15 minutes. Toss occasionally.
- Meanwhile, core the apples and cut them into ¼-inch dice. Stack the remaining mint leaves and roll them into a log. Slice them as thinly as you can. Toss them into the salad along with the apple, and hazelnuts. Add more salt, if needed.
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
Total Fat: 11g
Saturated Fat: 1g
Total Sugars: 7g (Added Sugar: 0g)