From Elisabeth Kahan of Vineyard Canyon Ranch Olive Oil comes this wheat berry salad with edamame that has it all. Of course, it uses their Award Winning Tuscan Style Olive Oil. It's crunchy, chewy, sweet, savory and zesty and packed full of nutrient dense ingredients.
This simple to prepare salad is perfect for upcoming Holiday feasts with it's festive red and green colors.
Try it out and let Elisabeth know what you thought.
Servings— 4
1 cup uncooked wheat berries
4 cups water
1 cups shelled edamame (soy beans – you can buy them in the freezer section at Trader Joe’s)
1/2 cup chopped drained oil-packed sun-dried tomatoes
1/2 cup celery, diced
1/3 cup dried cranberries
3 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tsp. minced garlic
1/4 cup chopped fresh parsley
Place wheat and water in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until wheat kernels are plump and tender. Drain.
Cook edamame according to package. Remove shells.
Combine edamame, wheat, tomato, celery, and dried cranberries in a large bowl. Combine vinegar and next 4 ingredients stirring with a whisk. Drizzle over wheat mixture, and toss well to coat. Sprinkle with parsley.
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