Wheat Salad

Wheat Salad

7 Reviews 2 Pics
  • Prep

    5 h
  • Cook

    5 h
  • Ready In

    10 h
Melanie
Recipe by  Melanie

“I serve this creamy wheat and pineapple salad at Thanksgiving and Christmas dinner. It's a family favorite!”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

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Directions

  1. Soak wheat berries in a bowl of water for at least 5 hours or overnight. Drain and place in a slow cooker with enough water to cover by one inch. Cover, and cook on Low setting for 5 to 6 hours, until tender. Add more water if needed. When tender, drain, and rinse under cold water to chill.
  2. In a large bowl, stir together the cream cheese, pineapple and lemon juice. Stir in the dry pudding mix until smooth. Stir in the wheat berries until evenly coated. Fold in whipped topping just before serving. Refrigerate any leftovers.

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Reviews (7)

Rate This Recipe
Hope
16

Hope

I make a similar version, with no lemon juice and with whipped cream (250ml) I add a touch of sugar to make up for the whipped cream over the whipped topping. :) Gets rave reviews wherever I take it!

ravengirl37
8

ravengirl37

Tasty-riffic! I really like the pineapple in it. However, it was a little bit too rich for me, so next time I might use a little bit less cream cheese.

cypressrmt
5

cypressrmt

I love this salad for special occasions. It keeps well, I even eat it for breakfast the next day. I usually add some canned peaches too ( the slices can make a pretty flowery pattern over the top).

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 284 cal
  • 14%
  • Fat
  • 13.9 g
  • 21%
  • Carbs
  • 37.7 g
  • 12%
  • Protein
  • 4.7 g
  • 9%
  • Cholesterol
  • 25 mg
  • 8%
  • Sodium
  • 213 mg
  • 9%

Based on a 2,000 calorie diet

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