Recipe - Waldorf Salad With Wheat

One fourth cup Wheat berries; or kernels,
uncooked
1 One fourth cup Water
1 tablespoon Granulated sugar
One fourth teaspoon Cinnamon
2 tablespoon Lowfat mayonnaise
One half cup Plain nonfat yogurt
One fourth teaspoon Vanilla
One half cup Thinly cut or sliced up celery
2 md Apples; cored and chopped
One half cup Halved red grapes
One fourth cup Chopped walnuts; optional

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
occasionally, 4550 minutes or until berries are tender; drain.

OR: Bring berries, water, sugar and cinnamon to a boil. Cover, reduce heat
and simmer 6090 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 1/2cup 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

*Wheat berries (kernels) may be obtained by contacting the American White
Wheat Producers Association, P.O. Box 326, Atchison, KS 66002. Phone:
18003724422. Also look for wheat berries in large grocery, bulk and
health food stores.

SOURCE: Kansas Wheat Commission Recipes 1995 Booklet. Published by Kansas
Wheat Commission, 2630 Claflin Road, Manhattan, Kansas 66502. Website at
http://www.kswheat.com

Recipe by: Kansas Wheat Commission Recipes 1995

Posted to EATLF Digest by PatHanneman kitpath@earthlink.net on Mar 05,
1999, converted by MM_Buster v2.0l.