Arugula pesto wheat berries from 101 Cookbooks by Heidi Swanson

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Notes about this recipe

  • sfcarole on November 10, 2015

    This is a terrific grain salad. I added a few more sliced almonds to the final mixture, as well as some halved cherry tomatoes. I also thought it needed more kick so I added a bit of red wine vinegar as well as more lemon juice. Swanson uses Parmesan cheese which is both in the pesto and added to the salad, but the final salad could also be garnished with goat or feta.

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