I love salads—I eat some version of salad for lunch practically every day. But in the winter, I need heat. I frequently use different grains—rice, quinoa, wheatberries—to make a salad that’s warm and substantial. For this salad, I used wheatberries (but farro or a mixture of grains would work also) and made a dressing by stewing apples and onions together with ginger, a little champagne vinegar and red pepper flakes. The salad is tasty and filling without being heavy—a perfect mid-winter (or late spring--when there's still a nip in the air--) lunch. - drbabs

Share: