Best 4 Wheatberry Salad With Rhubarb Mint Dressing Recipes

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Indulge in a delightful culinary journey with this refreshing wheatberry salad, a vibrant symphony of flavors and textures that will tantalize your taste buds. This salad features a unique blend of hearty wheatberries, sweet and tangy rhubarb, crisp mint, and a zesty dressing that brings all the elements together in perfect harmony. Dive into the delightful combination of hearty grains, juicy fruits, and aromatic herbs, complemented by a tangy dressing that elevates the salad to a whole new level. Discover a new favorite side dish or a light and satisfying main course that will leave you feeling energized and satisfied.

Here are our top 4 tried and tested recipes!

WHEAT BERRY SALAD



Wheat Berry Salad image

Provided by Ellie Krieger

Categories     side-dish

Time 1h38m

Yield 6 servings, serving size 3/4 cup

Number Of Ingredients 9

1 1/2 cups hard wheat berries
3/4 cup chopped walnuts
2 stalks celery, finely chopped
1/2 cup tart dried cherries, chopped
1 scallion, white and green parts, chopped
1/2 cup finely chopped parsley leaves
3 tablespoons olive oil
2 tablespoons lemon juice
Salt and freshly ground black pepper

Steps:

  • In a large pot combine the wheat berries and enough water to come 2 inches over the wheat berries. Bring to a boil and cook uncovered for 1 hour, or until tender. Drain and let cool. Toast the walnuts in a medium dry skillet over medium-high heat until fragrant, 2 to 3 minutes.
  • In a large bowl, combine the wheat berries, walnuts, celery, dried cherries, scallions, parsley, olive oil and lemon juice. Season, to taste, with salt and pepper.

SPINACH SALAD WITH RHUBARB DRESSING



Spinach Salad with Rhubarb Dressing image

Spinach salad is excellent with this tangy topping, which really perks it up. A friend shared a similar salad dressing recipe with me and I modified it a bit. The rhubarb adds rosy color and mouthwatering flavor.-Twila Mitchell, Lindsborg, Kansas

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 13

2 cups chopped fresh or frozen rhubarb
1/2 cup sugar
1/4 cup white vinegar
3/4 cup vegetable oil
3 tablespoons grated onion
1-1/2 teaspoons Worcestershire sauce
1/2 teaspoon salt
SALAD:
6 cups torn fresh spinach
6 bacon strips, cooked and crumbled
1/2 cup bean sprouts
1/2 cup shredded cheddar cheese
1 to 2 hard-boiled large eggs, chopped

Steps:

  • In a saucepan, combine rhubarb, sugar and vinegar; cook over medium heat until the rhubarb is tender, about 6 minutes. Drain, reserving about 6 tablespoons juice; discard pulp. , Pour juice into a jar with tight-fitting lid; add oil, onion, Worcestershire sauce and salt. Shake well. Refrigerate for at least 1 hour. , Just before serving, combine salad ingredients in a large bowl. Add the dressing and toss to coat.

Nutrition Facts : Calories 423 calories, Fat 35g fat (7g saturated fat), Cholesterol 49mg cholesterol, Sodium 454mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 2g fiber), Protein 8g protein.

WHEAT BERRY SALAD WITH MINT DRESSING



Wheat Berry Salad with Mint dressing image

This Wheat Berry Salad with Mint dressing is Hearty, nourishing, toothsome, flavorful and to die for!

Provided by Dhwani

Categories     Side Dish

Time 35m

Number Of Ingredients 19

1 cup uncooked wheat berry
2 1/2 cup water
1 tsp salt
1/2 cup Mint leaves (packed)
1/2 cup Cilantro (packed)
1 clove of garlic
1 shallot
1/2 cup extra virgin olive oil
1/2 cup lemon juice
4 tbsp maple syrup
1 tbsp Dijon mustard
1 tsp salt
1/2 tsp black peppercorn
2 cups chopped cucumber
2 cups chopped apple
1 cup chopped onion
2 cup packed kale (chopped)
1/4 cup sliced almonds
1/2 cup dried cranberries

Steps:

  • First of all, wash the wheat berries and drain all the water.
  • Now cook them according to the package instruction.
  • I have cooked them in my Instant Pot. Take all the wheat berries in the inner pot of the instant pot, add water and salt. Stir it.
  • Now close the lid, vent valve on sealing position.
  • Press the pressure button and set the timer for 25 minutes under high pressure. Once cooking time is done, let the pressure release naturally.
  • Open the lid and drain the remaining water. And keep the cooked wheat berries aside.
  • In a food processor, combine all of the ingredients and blend until smooth. Taste, and add more salt and pepper if necessary. Keep it aside.
  • Note - We are going to use only half of the dressing. You can store the remaining dressing in the mason jar or container in the fridge for up to 2 weeks.
  • Take cooked wheat berries, cucumber, kale, onion, kale, almonds, cranberries, apple in a big mixing bowl.
  • Add half of the dressing (or as much as you like). Mix all the ingredients well.
  • Place the salad bowl in the fridge for at least 30 minutes. Taste it. Add salt, pepper, or more dressing if required.
  • Serve wheat berry salad cold. Enjoy! I hope you love it as much as we do.

Nutrition Facts : ServingSize 1 serving, Calories 212 kcal, Carbohydrate 31 g, Protein 5 g, Fat 9 g, SaturatedFat 1 g, TransFat 1 g, Sodium 368 mg, Fiber 5 g, Sugar 11 g

WHEATBERRY SALAD



Wheatberry Salad image

Provided by Ina Garten

Categories     side-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 9

1 cup hard winter wheatberries
Kosher salt
1 cup finely diced red onion (1 onion)
6 tablespoons good olive oil, divided
2 tablespoons balsamic vinegar
3 scallions, minced, white and green parts
1/2 red bell pepper, small diced
1 carrot, small diced
1/2 teaspoon freshly ground black pepper

Steps:

  • Place the wheatberries and 3 cups of boiling salted water in a saucepan and cook, uncovered, over low heat for approximately 45 minutes, or until they are soft. Drain.
  • Saute the red onion in 2 tablespoons of olive oil over medium-low heat until translucent, approximately 5 minutes. Turn off the heat and add the remaining 4 tablespoons (1/4 cup) of olive oil and the balsamic vinegar.
  • In a large bowl, combine the warm wheatberries, sauteed onions, scallions, red bell pepper, carrot, 1/2 teaspoon salt, and the pepper. Allow the salad to sit for at least 30 minutes for the wheatberries to absorb the sauce. Season, to taste, and serve at room temperature.

Tips:

  • Choose firm wheatberries: Look for wheatberries that are plump and have a firm texture. Avoid any that are shriveled or have a cracked appearance.
  • Soak the wheatberries overnight: Soaking the wheatberries overnight helps to soften them and reduce the cooking time. You can also quick-soak the wheatberries by boiling them for 1 minute, then removing them from the heat and letting them sit for 1 hour.
  • Cook the wheatberries until they are tender: The wheatberries should be cooked until they are tender but still have a slight bite to them. This usually takes about 45 minutes to 1 hour.
  • Use a variety of vegetables: This salad is a great way to use up leftover vegetables. Some good options include chopped cucumbers, tomatoes, bell peppers, and carrots.
  • Make the dressing ahead of time: The dressing for this salad can be made ahead of time and stored in the refrigerator for up to 2 weeks. This makes it a great option for busy weeknights.

Conclusion:

Wheatberry salad with rhubarb mint dressing is a delicious and healthy salad that is perfect for a summer meal. The wheatberries are a good source of fiber and protein, while the rhubarb and mint add a refreshing flavor. This salad is also very versatile and can be easily customized to your liking. So next time you're looking for a healthy and delicious salad, give this wheatberry salad with rhubarb mint dressing a try!

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