Blueberry Wheat Salad

Blueberry-Wheat Berry Salad

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  • 1-1⁄2 cups hard winter wheat berries
  • 1⁄2 cup celery, finely chopped
  • 1⁄2 cup walnuts, toasted, chopped
  • 1⁄2 cup flat-leaf parsley, finely chopped
  • 1⁄4 cup scallions, finely chopped with some green
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons vegetable oil
  • 3⁄4 teaspoon salt
  • 1⁄4 teaspoon white pepper
  • 1-1⁄2 cups fresh blueberries
  • 1⁄2 cup dried blueberries


  1. Rinse and drain wheat berries. In a large saucepan, place wheat berries and cover with 2 inches water; bring to boil; cover pan, reduce heat to simmer and cook until chewy, about 1 hour. Drain, rinse and allow to cool.
  2. Place cooked, cooled wheat berries in a large bowl; stir in celery, parsley, scallions, lemon juice, oil, salt and pepper. Add fresh blueberries, dried blueberries and walnuts; toss just to combine.
  3. Chill until service.

About This Recipe

Recipe by Executive Chef David McHugh, SDSU Dining Services

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