Wheat Berry Rainbow Salad

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!

Directions

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!).

Variations:

I tested this recipe with cooked brown rice instead of the wheat berries and barley, and it was excellent. Loved the texture!