Spring Wheat Berry Salad

Servings: 10


½ pound sugar snap or snow pea pods

1 cup wheat berries

1 cup frozen peas

4 green onions, thinly sliced

4 radishes, thinly sliced

2 Tablespoons lemon juice

1 teaspoon Dijon mustard

1 teaspoon salt

1 teaspoon vinegar

1 teaspoon sugar

2 Tablespoon Olive oil

⅓ cup fresh chopped dill


• Cut snap peas diagonally into bite-sized pieces.

• Bring a large pot of water to a boil over high heat. Add wheat berries; reduce heat to medium and cook, uncovered, stirring occasionally until tender. This will take about 45 minutes to 1 hour. Drain and rinse with cold water. Drain well.

• Transfer wheat berries to a large bowl and add peas, radishes and cut up pea pods.

• Whisk together lemon juice, mustard, salt and sugar. Stir until sugar is dissolved. Whisk in oil. Pour dressing over wheat berries and toss well.

• Add dill, combine and serve.


Nutrition per serving: 115 calories, 3 grams fat, 19 grams carbohydrate, 4 grams fiber, 4 grams protein, 260 mg sodium

Recipe provided by St. Luke’s in support of the News Tribune’s Duluze Weight Loss Challenge.