Blueberry-And-Kale Grain Salad

1. 1

   Bring wheat berries, salt, and 4 cups water to a boil in a saucepan. Cover, reduce heat to low, and simmer 1 hour.

2. 2

   Meanwhile, cook peas in boiling salted water to cover 2 minutes or until crisp-tender; drain. Plunge into ice water; drain and pat dry. Slice in half. Drain wheat berries; rinse under cold water until cool.

3. 3

   Toss together kale, wheat berries, and 1/4 cup vinaigrette in a large bowl. Let stand 30 minutes. Stir in blueberries, pecans, and sugar snap peas. Add salt and pepper. Sprinkle with cheese. Serve with remaining vinaigrette.

* Per serving · 4 servings · Values may vary.

No additional tips available.