Wheat Berry Salad with Peas, Radishes, and Dill

Posted by Alayne Gardner-Carimi on

Ingredients (serves 2-4)
½ pound sugar snap peas or snow peas, trimmed
1 cup wheat berries, hard winter or soft wheat berries
1 cup peas 
4 green onions, thinly sliced
4 radishes, halved and thinly sliced

2 Tbsp vomFASS Forest Blossom Honey Balsamic Vinegar
1 tsp Dijon mustard
1 tsp lemon juice, freshly squeezed
1 tsp salt
2 Tbsp Lemon Extra Virgin Olive Oil
⅓ cup chopped fresh dill

Remove strings from sugar snap peas. Cut each snap pea or snow pea pod diagonally into thirds.
Bring a large pot of water to a boil over high heat. Add wheat berries, reduce heat to medium, and cook, uncovered, stirring occasionally, until tender but still chewy, about 1 hour.
Stir in sugar snaps and peas and cook 1 minute. Drain wheat berry mixture in a large colander and rinse under cold water. Drain well.
Transfer wheat berry mixture to a large bowl and let cool, about 30 minutes. Stir in green onions and radishes. 
Whisk together 
vomFASS Forest Blossom Honey Balsamic Vinegar, lemon juice, mustard, and salt, then whisk in Lemon Extra Virgin Olive Oil.
Pour dressing over salad and toss well.
Add dill and toss to combine.

Share this post

← Older Post Newer Post →

Leave a comment

Please note, comments must be approved before they are published.