Grano and Blueberry Salad

Servings 6


  • 3/4 cup grano or Pearled Soft White Wheat ND
  • 2 cups fresh blueberries
  • 1 cup minced celery
  • 1/2 cup minced red onion
  • 2 teaspoons dried dill weed
  • 6 tablespoons fresh lime juice
  • 2 tablespoons honey
  • 1 teaspoon dry mustard
  • 1/2 teaspoon paprika
  • Spinach leaves


  • Combine 6 cups water, salted as you would for pasta, and Grano in a pot. Bring to a boil, then reduce heat to medium. Simmer, stirring frequently, until Grano is tender but still chewy, about 30-35 minutes. Drain well. Refrigerate until chilled.
  • Combine the blueberries, chilled Grano, celery, onion and dill in a medium-size bowl. In a small bowl, whisk together lime juice, honey, dry mustard and paprika. Toss dressing with Grano salad. Serve on a bed of fresh spinach leaves.
  • Adapted from a recipe by Betsey Kurleto in The Detroit News Food section, June 17, 1997.