Wheat Berry Salad with Peas, Radishes, and Dill

Two different types of peas, along with radishes and a dill vinaigrette, give this salad a fresh spring flavor. Vary the mix of peas as you wish; maybe you like snow peas better than sugar snaps? And if you're really feeling frisky, add some pea shoots!

• Preparation Time: 20 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 25 mins
• Calories: 116 Calories

Ingredients

• 1 teaspoon salt
• 2 tablespoons fresh lemon juice
• 1 teaspoon white sugar
• 4 green onions, thinly sliced
• 1 teaspoon Dijon mustard
• 1 cup frozen peas
• 2 tablespoons extra-virgin olive oil
• ⅓ cup chopped fresh dill
• ½ pound sugar snap peas or snow peas, trimmed
• 1 cup wheat berries, hard winter or soft wheat berries
• 4 radishes, halved and thinly sliced

Recipe Instructions

Step 1

Remove strings from sugar snap peas. Cut each snap pea or snow pea pod diagonally into thirds.

Step 2

Bring a large pot of water to a boil over high heat. Add wheat berries, reduce heat to medium, and cook, uncovered, stirring occasionally, until tender but still chewy, about 1 hour. Stir in sugar snaps and frozen peas and cook 1 minute. Drain wheat berry mixture in a large colander and rinse under cold water. Drain well. Transfer wheat berry mixture to a large bowl and let cool, about 30 minutes. Stir in green onions and radishes.

Step 3

Whisk together lemon juice, mustard, salt, and sugar until sugar is dissolved. Whisk in oil. Pour dressing over salad and toss well. Add dill and toss to combine.