Apple Wheatberry Salad



1/2 c. apple cider

1 c. raisins

2 c. cooked wheatberries

2 apples (any variety) chopped

1/2 c. chopped walnuts

3 T. raspberry vinegrette

2 T. olive oil

salt and pepper to taste


Cook wheatberries according to instructions on package. When wheatberries are cooked, drain any excess water. Combine raisins and apple cider and let stand for 15 minutes. Combine wheatberries, apples, walnuts and raisins in a large mixing bowl. Add olive oil and raspberry vinaigrette, and mix well. Salt and pepper to taste. Refrigerate for 30 minutes for flavors to combine. Can be served warm and chilled.

Recipe courtesy of The Butcher Shoppe.