Wheat Berry Rainbow Salad

 

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• Cooking and Prep: 10 m
• Serves: 6
• Contains:

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!

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Ingredients (11)

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

• 1/4 cup Gefen Sliced Black Olives

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  Gefen Olives

• 2 cups (16 ounces/450 grams) frozen corn, partially defrosted

Marinade

• 3 tablespoons olive oil

• 3 tablespoons Kedem Red Wine Vinegar (or other red wine vinegar) or apple cider vinegar

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  Kedem Red Wine Vinegar

• 2 tablespoons tamari or Gefen Soy Sauce

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  Gefen Soy Sauce

• 2 tablespoons fresh parsley or 6 cubes Dorot Gardens Frozen Parsley or 1 tablespoon dry

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  Dorot Gardens Frozen Parsley

• 1/4 teaspoon dry mustard or to taste

• 1/4 teaspoon garlic powder or to taste

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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.

Note:

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!).

Tip:

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

Variation:

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