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.
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.
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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.
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