Comments on: Wheatberry Salad with Cranberries, Feta, and Mint

By: Trish Weisman

Trish Weisman — Tue, 21 Jul 2009 19:40:21 +0000

Wonderful! I served your wheatberry salad as part of a three-salad first course (with a friend’s corn salad and an eggplant, artichoke, and green olive salad I think I learned from your mom eons ago). Everyone raved.

I am allergic to red onion, whey, and lemon juice, so I used scallions, soy feta, and white wine vinegar with a sprinkle of sour salt, and instead of black-eyed peas, black chickpeas that were already cooked and in the freezer. The mix of textures and flavors was genius.

Love the blog–the writing, the photography, and the recipes!

By: rivka

rivka — Thu, 11 Jun 2009 20:30:05 +0000

So glad you liked it! I’d double the recipe if serving to 12, even as a side dish. Worst case scenario, you’ve got leftovers

By: Kay Harris

Kay Harris — Wed, 10 Jun 2009 16:48:58 +0000

We loved this salad. Is this recipe enough for 12 people?

By: sangeeta khanna

sangeeta khanna — Sun, 07 Jun 2009 08:59:14 +0000

this salad looks beautiful…..the use of feta and cranberries is interesting ……..in India we make it a bit differently…..
came here through Lori’s link and i liked it… i must say.

By: So Good Blog/News Round-Up 6/5/09 | So Good

So Good Blog/News Round-Up 6/5/09 | So Good — Fri, 05 Jun 2009 02:52:13 +0000

[...] Wheatberry salad with cranberries, feta, and mint. [...]

By: Sylvie

Sylvie — Tue, 02 Jun 2009 11:04:42 +0000

Wheatberries are good, aren’t they. I love the nutty flavour of them in salads.

By: jenna

jenna — Tue, 02 Jun 2009 03:06:31 +0000

i love your weekday lunch posts! so inspirational.

By: oneshotbeyond

oneshotbeyond — Tue, 02 Jun 2009 02:35:25 +0000

so unique and looks so refreshing for summer!