Two Berry Picnic Salad
Perk up your picnic with this bright, savory salad featuring strawberries and wheatberries. The blend of flavors are a great complement to grilled chicken or fish!
  • CourseSalad
Servings
4
Servings
4
Ingredients
  • 1cup wheatberries
  • 1lb strawberries, hulled and halved
  • 2Tbsp. fresh lemon juice
  • 2Tbsp. honey
  • 1/2tsp. salt
  • 1/4tsp. freshly ground black pepper
  • 3Tbsp. olive oil
  • 1 large carrot, shredded
  • 2 medium scallions, sliced
  • 1/2cup fresh mint, slivered
  • 2tsp. lemon zest
  • 4oz. crumbled goat cheese
Instructions
  1. In a 1-quart pot, bring 4 cups of water to a boil. Add the wheatberries and return to a boil, then reduce the heat to a simmer. Cover and cook for 45 minutes. When the grain is tender, drain and rinse with cold water, drain again, and place in a large bowl. Let the wheatberries cool to room temperature.
  2. Place four small strawberries in a food processor or blender and puree. Add the lemon juice and honey and process to mix. Add the salt and pepper, replace the lid, and drizzle in the oil with the machine running.
  3. Pour the dressing over the wheatberries, then add the halved strawberries, shredded carrot, scallions, mint and lemon zest. Sprinkle with crumbled goat cheese.
Recipe Notes

Recipe by Co+op, welcome to the table.

If you’re bringing this salad to a picnic, pack the crumbled goat cheese and strawberries in separate containers from the salad and sprinkle on just before serving.

Two Berry Picnic Salad
Print Recipe
Perk up your picnic with this bright, savory salad featuring strawberries and wheatberries. The blend of flavors are a great complement to grilled chicken or fish!
  • CourseSalad
Servings
4
Servings
4
Ingredients
  • 1 cup wheatberries
  • 1 lb strawberries, hulled and halved
  • 2 Tbsp. fresh lemon juice
  • 2 Tbsp. honey
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 3 Tbsp. olive oil
  • 1 large carrot, shredded
  • 2 medium scallions, sliced
  • 1/2 cup fresh mint, slivered
  • 2 tsp. lemon zest
  • 4 oz. crumbled goat cheese
Servings:
Units:
Instructions
  1. In a 1-quart pot, bring 4 cups of water to a boil. Add the wheatberries and return to a boil, then reduce the heat to a simmer. Cover and cook for 45 minutes. When the grain is tender, drain and rinse with cold water, drain again, and place in a large bowl. Let the wheatberries cool to room temperature.
  2. Place four small strawberries in a food processor or blender and puree. Add the lemon juice and honey and process to mix. Add the salt and pepper, replace the lid, and drizzle in the oil with the machine running.
  3. Pour the dressing over the wheatberries, then add the halved strawberries, shredded carrot, scallions, mint and lemon zest. Sprinkle with crumbled goat cheese.
Recipe Notes

Recipe by Co+op, welcome to the table.

If you’re bringing this salad to a picnic, pack the crumbled goat cheese and strawberries in separate containers from the salad and sprinkle on just before serving.

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