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Wednesday, September 14, 2011

WHEAT SALAD

We used this recipe at our restaurant in Montana.  The original came from a cookbook (can't remember the name,) but I have tweaked it some.



Boil:  2 eggs in shell* (hard boiled) then chill.
Combine and bring to boil in heavy pan:
         2 cups water
         1 tsp. salt 

Add:  1 cup wheat
Cook uncovered on medium-high heat without stirring until moisture is almost gone.  The wheat is done when you start to hear some crackling.  Do not burn!  Drain any remaining water and cool wheat to  room temperature.  This takes approximately a half hour on my electric stove.


Chop into small pieces:
         2 cups celery
         1/2 cup onion
         1/2 cup green bell pepper
         1/2 cup pimentos or chopped red bell pepper
Add to wheat: 
         1/2 cup Larson dressing (or French or Catalina type) 
              See recipe for Larson Dressing on this blog.

Add chopped vegetables.
Dice eggs and add to above.

Add:  2 Tbsp. mayonnaise and mix well.
Garnish with radishes or tomato wedges

Options: Add leftover veggies, seafood, or cheese.

*A tip on cooking the eggs:  it works well to put the eggs in cold water and bring them to a boil.  Turn off the heat, cover and let sit for 20 minutes. Eggs will be hard boiled at this point.

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