Waldorf salad with wheat

1 servings

Ingredients

Quantity Ingredient
¼ cup Wheat berries; or kernels, uncooked
1¼ cup Water
1 tablespoon Granulated sugar
¼ teaspoon Cinnamon
2 tablespoons Lowfat mayonnaise
½ cup Plain nonfat yogurt
¼ teaspoon Vanilla
½ cup Thinly sliced celery
2 mediums Apples; cored and chopped
½ cup Halved red grapes
¼ cup Chopped walnuts; optional

Directions

Wheat producer and KWC Spokesperson Lois Keller, Ellis, prepares this good salad.

1. To cook wheat berries (kernels): Place clean wheat berries and water in small saucepan. Cover, let stand overnight.

2. Stir sugar and cinnamon into wheat berries. Cover, simmer, stirring occasion-ally, 45-50 minutes or until berries are tender; drain.

OR: Bring berries, water, sugar and cinnamon to a boil. Cover, reduce heat and simmer 60-90 minutes, stirring occasionally, until berries are tender; drain. In serving bowl, stir together mayonnaise, yogurt and vanilla. Add celery and wheat. Cover and chill until ready to serve.

3. Stir in apples, grapes and walnuts just before serving. Makes 5 cups.

Nutritional Analysis: One ½-cup serving provides 45 calories, 1 g protein, 9 g carbohydrates, 1 g fat, 1 mg cholesterol, 1 g dietary fiber, 29 mg calcium, 96 mg potassium and 30 mg sodium. 20% cff *Wheat berries (kernels) may be obtained by contacting the American White Wheat Producers Association, P.O. Box 326, Atchison, KS 66002. Phone: 1-800-372-4422. Also look for wheat berries in large grocery, bulk and health food stores.

SOURCE: Kansas Wheat Commission Recipes 1995 Booklet. Published by Kansas Wheat Commission, 2630 Claflin Road, Manhattan, Kansas 66502. Website at

Recipe by: Kansas Wheat Commission Recipes 1995 Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Mar 05, 1999, converted by MM_Buster v2.0l.

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