Curry Wheatberry Orange Salad
|Golden Wheatberries||1 Cup|
|Golden Raisins||1/2 Cup|
|Dried Cranberries||1/3 Cup|
|Roasted Salted Pistachios||1/3 Cup|
|Fresh Parsley||1 Bunch|
Orange Curry Vinaigrette
|Olive Oil||1/4 Cup|
|Golden Balsamic Vinegar||2 Tablespoons|
|Frozen Orange Juice Concentrate||2 Tablespoons|
|Honey or Agave||2 Tablespoons|
|Curry Powder||1 Tablespoon|
|Salt & Pepper|
If you are looking for a salad that holds up at any BBQ or summer party, this is it!
Curry Powder is a tough ingredient to add as every brand is a different strength, add a Tablespoon and then taste , I have used up to 4 Tablespoons of certain brands to get the flavor right.
- Cook the Wheat berries according to the package, I used the Bob’s Red Mill brand I found at Harmons, it said to cook them for 1.5 Hours !! I think I cooked mine for about 35-45 minutes, I just tried one so I could tell what texture it was. After it was done cooking I drained it and placed a lid on top and left it overnight.
- Make the dressing zest & juice the Orange add to a food processor or a measuring cup with a whisk, whizz all the other ingredients in together and set aside while you prepare the Salad.
- Dice the Celery & Apple, chop the Pistachios and add to the bowl with the Dried Cranberries & Golden Raisins.
- Mix with the Dressing.
- Roughly chop the Spinach and stir through the Salad.