Servings: 8 to 10
This hearty salad is perfect summer-picnic fare: chewy wheat berries, crisp-tender corn and green beans, sweet golden beets and pungent blue cheese crumbles.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
The salad can be refrigerated for up to 1 day. If making ahead, let sit at room temperature so it’s not refrigerator-cold and season with more vinaigrette, salt, and pepper before serving.
WOW! Joanne Weir never ever disappoints and this recipe is a total keeper. I made it for my husband and I and didn't alter a single thing. The combination of crisp and sweet veggies along with the blue cheese is just grand. I used frozen corn FYI. Since I made it for 2 people and was hoping we could take leftovers for lunch, I didn't toss the whole salad in the vinaigrette. I made the vinaigrette and we dressed our servings individually each time. I was surprised that on day 3 this salad was still crisp and just as good!
This is excellent. Made it for a group of 50 without the blue cheese to keep it vegan. Went over exceptionally well. Left- overs the next day were equally good.
At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?