Spring Garlic, Rainbow Chard & Wheat Berry Salad

Enjoy the fresh, crisp flavors of spring with this colorful-and delicious- fresh salad. Can't find rainbow chard near you? Substitute with spinach for a healthful, tasty switch.


Spring Garlic, Rainbow Chard & Wheat Berry Salad



1 lb Jansal Valley® Red Wheat Berries

1 bunch Rainbow Chard / chopped

½ C Sliced Almonds / toasted

1 Lemon / zested / juiced

½ C Kalamata Olives / halved / pitted

1 pkg Southcoast Farms® Fresh Farmer's Cheese / crumbled

1 bunch Fresh Dill / chopped

1 bunch Spring Garlic / chopped



Soak the wheat berries in water overnight, or for at least four hours before cooking. (optional, if you prefer not to soak, increase cooking time by 10 – 20 minutes)

Bring 3 qts of water to a boil with a pinch of salt. Add wheat berries and bring back to a boil. Reduce to a simmer and allow to simmer until tender, 40-50 minutes.

Once tender, drain and spread onto a sheet pan to cool.

In a large mixing bowl, combine chopped rainbow chard, toasted almonds, lemon juice, lemon zest, pitted Kalamata olives, crumbled farmer's cheese, and chopped dill. Fold in cooked, cooled wheat berries and sliced spring garlic.

Season with salt & pepper and serve!

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