Wheat Berry Salad with Artichokes and Cranberries

Name: Wheat Berry Salad with Artichokes and Cranberries
Prep time: 10 min
Cook time: 60 min
Total time: 1 h 10 min
Yield: 12 servings (2/3 cup each).
Cuisine: Italian Recipes, Italian Salad Recipes, Italian Vegetarian Recipes
Ingredients: 7 cups water; 2 cups wheat berries; 1-1/4 teaspoons salt, divided; 3/4 cup Italian salad dressing, divided; 1 pint cherry tomatoes, halved; 1 cup marinated quartered artichoke hearts, drained; 1/2 cup dried cranberries; 1/2 cup chopped pitted green olives; 1/4 cup sliced ripe olives; 1 tablespoon capers, drained; 1/2 cup thinly sliced fresh basil; 1/4 teaspoon pepper; 1/2 cup crumbled blue cheese

Every year at Christmastime, I serve this hearty and colorful salad. If you like, prepare it ahead of time and remove from the refrigerator 30 minutes before serving. —Gilda Lester, Millsboro, Deleware

Ingredients

7 cups water
2 cups wheat berries
1-1/4 teaspoons salt, divided
3/4 cup Italian salad dressing, divided
1 pint cherry tomatoes, halved
1 cup marinated quartered artichoke hearts, drained
1/2 cup dried cranberries
1/2 cup chopped pitted green olives
1/4 cup sliced ripe olives
1 tablespoon capers, drained
1/2 cup thinly sliced fresh basil
1/4 teaspoon pepper
1/2 cup crumbled blue cheese

Directions

In a large saucepan, bring water to a boil. Add wheat berries and 1 teaspoon salt. Reduce heat; simmer, covered, for 55-60 minutes or until softened. Drain.
In a large bowl, combine wheat berries and 1/2 cup Italian dressing. Cool.
Add tomatoes, artichoke hearts, cranberries, green and ripe olives, capers and basil. Pour remaining dressing over top; toss to coat. Season with pepper and remaining salt. Top with blue cheese.

Originally published as Winter Wheatberry Salad with Artichokes and Cranberries in Taste of Home Christmas Annual 2013