Three-Grain Salad

Grains, apples, onions and raisins mingle together with gingered honey dressing in this tasty make-ahead salad.

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  • prep time 20 min
  • total time 1 hr 10 min
  • ingredients 14
  • servings 12
 

Ingredients

Salad

5
cups water
4
teaspoons vegetable-flavor instant bouillon
1/2
teaspoon salt
1
cup (about 7 oz.) uncooked wheat berries, rinsed
1/3
cup uncooked medium pearl barley
1/3
cup uncooked regular long-grain brown rice
1 1/2
cups coarsely chopped unpeeled red apple (1 to 2 medium)
1/2
cup chopped red onion
1/2
cup raisins
1/2
cup pecan halves, toasted, chopped

Dressing

1/4
cup oil
1/4
cup cider vinegar
2
tablespoons honey
3/4
teaspoon grated gingerroot

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 3-quart saucepan, bring water, bouillon and salt to a boil over medium-high heat. Add wheat berries; return to a boil. Reduce heat to low; cover and simmer 10 minutes.
  • 2 Add barley and rice; cook an additional 50 minutes or until all grains are tender. Drain.
  • 3 In large serving bowl, combine wheat berry mixture, apple, onion and raisins; mix well.
  • 4 In small bowl, combine all dressing ingredients; mix well. Pour dressing over salad; toss to coat. Serve immediately, or cover and refrigerate 2 to 6 hours before serving. Just before serving, fold in pecans.
  • 1 In 3-quart saucepan, bring water, bouillon and salt to a boil over medium-high heat. Add wheat berries; return to a boil. Reduce heat to low; cover and simmer 10 minutes.
  • 2 Add barley and rice; cook an additional 50 minutes or until all grains are tender. Drain.
  • 3 In large serving bowl, combine wheat berry mixture, apple, onion and raisins; mix well.
  • 4 In small bowl, combine all dressing ingredients; mix well. Pour dressing over salad; toss to coat. Serve immediately, or cover and refrigerate 2 to 6 hours before serving. Just before serving, fold in pecans.

EXPERT TIPS

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Expert Tips

Instant brown rice, can be substituted for the regular brown rice, add 1/3 cup instant brown rice 40 minutes after adding the barley.

To toast pecan halves, spread on cookie sheet; bake at 350°F. for 5 to 7 minutes or until golden brown, stirring occasionally. Or spread pecan halves in thin layer in microwave-safe pie pan. Microwave on High for 4 to 7 minutes or until golden brown, stirring frequently.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 Cup
Calories
185
(
Calories from Fat
55),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
1g,
1%
),
Cholesterol
0mg
0%;
Sodium
540mg
540%;
Total Carbohydrate
29g
29%
(Dietary Fiber
3g
3%
  Sugars
10g
10%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
2%;
Iron
6%;
Exchanges:
1 Starch; 1 Other Carbohydrate; 1 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
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