Asparagus salad with Wheat Berries, Raisins and Pickled Onions
Recipe type: Side Dish
Makes: ~7½ cups; Serves four as appetizer or serves two as a main course
Active kitchen time (including pickled onions and wheat berries): 15 minutes Total prep time (including pickled onions and wheat berries): 1 hour 15 minutes
  • 1½ cups asparagus cut into ½ inch pieces blanched and lightly tossed with salt and pepper (do not overcook, you want the asparagus to be nice and crisp)
  • 1 cup cooked wheat berries (see below for details)
  • ½ cup pickled onions (see below for details)
  • ⅓ cup California Raisins
  • 2 ounces good quality feta cheese
  1. Cut prepared pickled onion slices in half or quarters (half if you used a small onion, quarters if you used a large onion)
  2. Place blanched asparagus pieces, wheat berries, pickled onions, raisins and feta in a large bowl; lightly toss
  3. Serve immediately to eat warm or store in fridge and eat cool or at room temperature; best eaten same day
Recipe by Keep It Sweet Desserts at