I can't eat Wheatberry Salad without being magically transported to Maggie's College Regattas. For four years, Magggie rowed for the Division I Wisconsin Women's Crew Team and for four years Ed and I went to as many of the competitions as we could. We would pack up the van and head to Madison, Bloomington, Knoxville, Philadelphia, even Sacramento. We would watch for hours and cheer for minutes as the Wisconsin boats battled to the finish lines.
The Wisconsin parents would arrive early, stake out a prime spot on the rivers' banks, put up a tent, blow up Bucky (the mascot), set out an amazing spread of food, and fire up the grill for beer-soaked bratwurst. To almost all of the regattas, I would bring wheatberry salad. It was easy to make a day or two ahead of the event, travelled well, and was received enthusiastically by both the fans and the rowers.
Maggie graduated four years ago and I haven't made the salad in a long time. This morning just seemed like a wheatberry salad kinda day. So I made up a bowlful for our lunch and remembered back to Maggie's college years. I miss those times, those talented and hard-working girls, and their families. I hope they are all doing well.
This salad is inspired from the one they serve at Blue Dog Cafe. It is nutty, crunchy and good for you.
2 cup uncooked wheatberries
1 cup dried currants or dried cranberries
I cup walnut pieces
1 cup celery, diced
1 bag of frozen shelled edamame, cooked for 2 minutes in boiling water
1/2 cup vinaigrette dressing (I like to use Hendrickson’s Original Sweet Vinegar and Olive Oil dressing)
Cook wheatberries in plenty of water for about an hour. Let cool. Mix wheatberries with the all the other ingredients. Serve chilled or at room temperature.