Sunday Salads

Sunday Salads

Wheat Berry Salad

This nutty grain, usually found in the rice section of the store or in a health-food store, is so good for you as well as delicious. I add a cup of dried cranberries or cherries or raisins . It give the salad a nice punch and a bit more color.

1 cup hard winter wheat berries

kosher salt

1 cup finely diced red onion

6 tablespoons good olive oil, divided

2 tablespoons balsamic vinegar

3 scallions, minced, white and green parts

1/2 red bell pepper, small-dice

1 carrot, small-dice

1/2 teaspoon freshly ground black pepper

Place the wheat berries and 3 cups of boiling, salted water in a saucepan and cook, uncovered, over low heat for about 45 minutes, or until the grains are soft but not mushy. Drain well. Saute the red onion in 2 tablespoons of olive oil over medium-low heat until translucent, about 5 minutes. Turn off the heat and add the remaining 4 tablespoons of olive oil and the balsamic vinegar In a pretty bowl, combine the warm wheat berries, sauteed onions, scallions, red bell pepper, carrot, 1/2 teaspoon salt, and the pepper. Allow the salad to sit for at least 30 minutes. Season to taste and serve at room temperature.

Every week I try a couple of new dishes...new to the family. For Easter I read about a grape salad that sounded so refreshing. I had to make it after I googled the recipe. (There are no secret recipes any more now that google and the Food Network TV have arrived in our kitchens.) Give this a try.



Great Grape Salad

2 pounds green seedless grapes
2 pounds red seedless grapes
8 ounces sour cream
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract, to taste

Mix sour cream, cheese, sugar, vanilla by hand until blended.
gently stir in the grapes

This is good just this way, but the recipe said to top the dish before serving with a light coating of brown sugar and toasted pecans. I think it is one sequin too many.

Pea Salad (from Cook's Corner)

This pea salad lends itself to various left overs like bacon or sauteed diced ham, additions. I made this two days in a row with various additions. It is easy and colorful with a splendid taste.

10 ounces fresh or frozen peas (I use frozen)
1 cup diced celery
1 cup chopped cauliflower
1 1/4 cup diced green onions
1 cup cashews (I used slivered almonds)
1/4 cup crumbled cooked bacon
1/2 cup sour cream
1 cup ranch dressing (I used Asiago dressing) (Start with 1/2 cup and add as needed. I am not a big fan of sloppy salads.)
1/2 teaspoon Dijon mustard
1 small garlic clove, minced