Side Pannel
Waldorf Salad with Wheat
Waldorf Salad with Wheat
- Recipe Submitted by ADMIN on 09/26/2007
Category: Salads, Grains
Ingredients List
- 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
Directions
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
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
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