Wheat Berry Waldorf Salad
Dress Up the Ordinary
Created in the 1890s at the Waldorf-Astoria Hotel in New York City, this salad was originally composed of just apples, celery, and mayonnaise. As the years have gone by, cooks have enjoyed tinkering with the original, creating many interesting (and some very strange) variations. Our modern twist on this classic salad includes wheat berries, whole grain wheat with the outer hull removed. Their sweet, nutty flavor is the perfect foil for apples, celery, grapes, dried fruits, walnuts, and green onions, all bound in a creamy dressing lightened with Greek yogurt.
2 teaspoons Fond de Poulet Gold® dissolved in 2 cups warm water
1 cup red (hard) wheat berries
1 large, tart, crisp apple, diced
1 tablespoon lemon juice
2 ribs celery, sliced
1 cup red grapes (halved if they're large)
1/3 cup dried sour cherries or dried cranberries
1/3 cup golden raisins
2/3 cup roughly chopped toasted walnuts
4 green onions, sliced
1/4 cup prepared mayonnaise
1/4 cup plain Greek yogurt (or other plain yogurt)
Bring the dissolved Fond de Poulet Gold® to a simmer in a saucepan. Add the wheat berries, cover the pan, reduce the heat and simmer until the wheat berries are tender, about 1 1/2 to 2 hours.
Drain the wheat berries, if necessary, and transfer them to a large bowl. Add the lemon juice and apple and toss to combine. In a small bowl, whisk together the mayonnaise and the yogurt. Add this mixture and the celery, grapes, cherries, raisins, walnuts, and green onions and stir to mix well. Chill the salad at least an hour before serving.
Wheat berries are available at specialty and natural foods markets and at many grocery stores.