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Fall Wheat Berry Salad

Updated: Jan 18

Do you struggle to come up with a quick lunch? I try to utilize leftovers from my pantry and refrigerator. Yesterday I looked in the fridge and found some cooked wheat berries that I had made for breakfast over the weekend. How could I turn that leftover breakfast item into an easy salad for lunch. What other leftovers can I add? As you get to know me you will realize that I do not throw very much away. I try to REDUCE, REUSE or RECYCLE items - including food!!


When I make our Maple Sugar coated nuts there are many small pieces that would be considered crumbs if I packaged them to sell, so I put them into containers and they become my additives to recipes. I currently have a container of cashew crumbs, almond crumbs and my favorite - pecan crumbs. In the fridge you will find small amounts of our different grades of syrup along with our infused syrups.

In this quick salad I was able to empty three containers and use up a wrinkled apple in the drawer. The dressing is a combination of our Cinnamon Infused Maple Syrup, Olive This! Blood Orange Olive Oil, Olive This! Dark Chocolate Balsamic Vinegar and the juice of a 1/2 orange.



I added a spoonful of my homemade plain yogurt to add a little protein and calcium punch. My wheat berries were cooked with cinnamon and turmeric for added nutrition but not necesary.




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