Wheat Salad

I serve this creamy wheat and pineapple salad at Thanksgiving and Christmas dinner. It's a family favorite!

• Preparation Time: 5 hr
• Cooking Time: 5 hr
• Total Time: 10 hr
• Calories: 284 Calories

Ingredients

• 2 tablespoons lemon juice
• 1 (8 ounce) package cream cheese, softened
• 1 (3.4 ounce) package instant vanilla pudding mix
• 1 (8 ounce) tub frozen whipped topping, thawed
• 1 ½ cups whole wheat berries
• 1 (15.25 ounce) can crushed pineapple in juice, drained

Recipe Instructions

Step 1

Soak wheat berries in a bowl of water for at least 5 hours or overnight. Drain and place in a slow cooker with enough water to cover by one inch. Cover, and cook on Low setting for 5 to 6 hours, until tender. Add more water if needed. When tender, drain, and rinse under cold water to chill.

Step 2

In a large bowl, stir together the cream cheese, pineapple and lemon juice. Stir in the dry pudding mix until smooth. Stir in the wheat berries until evenly coated. Fold in whipped topping just before serving. Refrigerate any leftovers.