Tuesday, May 10, 2011

Food Storage Salads: Cranberry Walnut Wheat Berry Salad with Poppy Seed Dressing

When I first started thinking about salads that could be made from food storage ingredients, the only salad I was familiar with was a salad made from Wheat berries that I tried at a food storage fair.  It was terrible.  I was reluctant to even try making one, but the idea of it was such a good one.  Wheat is the basis of most everyone’s food storage, and if I could come up with a good salad made from wheat berries it would be a great addition to my food storage repertoire.  So I tried a few and after a few yucky salads I have come up with one I really like.  I hope you like it to.  By the way this poppy seed dressing is a great recipe on any salad.   

Cranberry Walnut Wheat Berry Salad with Poppy Seed Dressing
Salad Ingredients
1 1/2 cups hard wheat berries
3/4 cup chopped walnuts
1/3 cup freeze dried Celery, re-hydrated
1/3 cup freeze dried onion, re-hydrated
3/4 cup dried cranberries
1 cup shredded mozzarella cheese (optional)
Salt and freshly ground black pepper

Poppy Seed Dressing Ingredients
¾ cup sugar
1 teaspoon dry mustard
1 teaspoon salt
1/3 cup white vinegar
1 cups vegetable oil
2 tablespoons frozen orange juice concentrate
1 ½  tablespoon poppy seeds
Salad Directions:
In a large pot combine the wheat berries and enough water to come 2 inches over the wheat berries. Bring to a boil and cook uncovered for 1 hour, or until tender and plump. Drain and let cool.
Toast the walnuts in a medium dry skillet over medium-high heat until fragrant, 2 to 3 minutes.
In a large bowl, combine the wheat berries, walnuts, celery, dried cranberries, celery, and onion and cheese.  Add salad dressing and enjoy.  Season, to taste, with salt and pepper.  
Salad Dressing Directions:
Combine all dressing ingredient in a blender an blend until smooth and creamy. Pour desired amount over salad