Waldorf Salad with Wheat

Categories: Grains, Salads, Wheat
Yield: 1 servings

1/4 c Wheat berries; or kernels,
-uncooked
1 1/4 c Water
1 tb Granulated sugar
1/4 ts Cinnamon
2 tb Lowfat mayonnaise
1/2 c Plain nonfat yogurt
1/4 ts Vanilla
1/2 c Thinly sliced celery
2 md Apples; cored and chopped
1/2 c Halved red grapes
1/4 c Chopped walnuts; optional

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 1/2-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
http://www.kswheat.com

Recipe by: Kansas Wheat Commission Recipes 1995

Posted to EAT-LF Digest by PatHanneman on Mar 05,
1999,
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