Blueberry-Wheat Berry Salad

Menu Part: 
Salad
Cuisine Type: 
American
Serves: 
6

Ideal as a center-of-the-plate salad for vegans and vegetarians, this recipe also makes a healthy addition to salad bars or as a side for meats and poultry. Fresh blueberries from South America are available in winter, making it easy to add a juicy burst of color and nutrients to a grain-based salad. Change the pace by substituting brown rice, quinoa or couscous for the wheat berries.

Ingredients

1 1/2 cups hard winter wheat berries
1/2 cup finely chopped celery
1/2 cup finely chopped flat-leaf parsley
1/4 cup finely chopped scallions
3 tbsp. fresh lemon juice
2 tbsp. vegetable oil
3/4 tsp. salt
1/4 tsp. ground white pepper
1 1/2 cups fresh blueberries
1/2 cup dried blueberries
1/2 cup chopped toasted walnuts

Steps

  1. Rinse and drain wheat berries. In a large saucepan, place wheat berries and cover with 2 inches water; bring to boil. Cover pan, reduce heat to simmer and cook until chewy, about 1 hour. Drain, rinse and allow to cool.
  2. Place cooked, cooled wheat berries in a large bowl; stir in celery, parsley, scallions, lemon juice, oil, salt and pepper. Add fresh blueberries, dried blueberries and walnuts; toss just to combine.
  3. Chill until service.

Photo courtesy of U.S. Highbush Blueberry Council

More From FoodService Director

Industry News & Opinion

Capital School District in Dover, Del., has a new food truck, one that will serve lunch to students during summer break, Delaware State News reports.

The truck will travel through the district every Monday through Thursday over the break and will offer lunch to anyone 18 and under.

The district offers weekly free lunch at the Capital City Farmers Market during the summer; however, school officials hope that the mobility of the food truck will help reach children who are unable to make it to the market, as well as enable staff to provide food that requires more preparation...

Sponsored Content
organic fruits veggies

From WhiteWave Away from Home.

Organic food has gone mainstream in recent years. And consumers of all ages believe organic food is not just healthier—but tastier—than conventional counterparts, according to Technomic’s 2016 Healthy Eating Consumer Trend Report.

No demographic group, however, values organic offerings as highly as those aged 18 to 34.

Nearly two-thirds (65%) of millennials, compared to 44% overall, say they’re more likely to purchase and willing to pay at least slightly more for menu items with organic claims, according to Technomic’s 2016 Healthy...

Industry News & Opinion

Chefs at Washington State University in Pullman, Wash., participated in plant-based food training earlier this month as part of an effort to introduce more vegetarian, vegan and allergen-free dishes on campus, The Daily Evergreen Reports.

Over two days, chefs worked in pairs with plant-based ingredients to create new dishes such as vegan pizza, cauliflower fried rice and vegetable wellington.

Washington State’s dining services said it hopes to expand the presence of plant-based dishes throughout all campus dining halls as student demand rises, noting that items with animal...

Menu Development
induction cooking nuts

Thanks to prolific fast casuals such as Chipotle, guests have come to expect a certain level of customization in their dining options. For almost 50% of Generation Zers, customization is a deciding factor when purchasing food, according Technomic’s 2016 Generational Consumer Trend Report . Taking customization even further, operations are handing over even more control to customers with both build-your-own and cook-your-own stations.

Elder Hall’s My Kitchen station at Northwestern University in Evanston, Ill., offers a daily rotating ingredient bar with items such as stir-fry,...

FSD Resources