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Recipe by Brynie Greisman

Wheat Berry Rainbow Salad

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Parve Parve
Easy Easy
6 Servings
Allergens
10 Minutes
Diets

This salad is such a feast for the eyes (and the palate!) that I couldn’t think of a more appropriate name for it. I served it once to seminary girls who don’t “do” (i.e., eat) fish, liver, cholent, and many other foods served, and I was sure they wouldn’t touch it. (See note!) Well, they finished the whole bowl!

Ingredients

Salad

  • 2 cups cooked wheat berries or barley or one of each

  • 1/4 cup mixed red and green pepper slices

  • 1/4 cup scallions

Marinade

  • 1/4 teaspoon dry mustard or to taste

  • 1/4 teaspoon garlic powder or to taste

Directions

Prepare the Salad

1.

Mix the salad ingredients together in a bowl. Mix the marinade ingredients together and pour over the salad. Serve cold. Decorate with chopped fresh parsley, if desired.

Tips:

Both the wheat berries and barley should be soaked overnight and then cooked for approximately 1 hour.

Notes:

If you’re a seminary girl invited out for Shabbos, and you’re a very particular, I think it’s just mentschlich to let your hostess know that you don’t eat X or Y. This way she doesn’t prepare for nothing and there are no hard feelings (especially if there are a few girls!).
Wheat Berry Rainbow Salad

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