INGREDIENTS

INSTRUCTIONS

* NOTE: Pearl barley can be substituted for the hard wheat berries. Place
the wheat berries in a small stockpot, and add 2 quarts water. Cover and
bring to a boil. Reduce the heat to low, and simmer the berries until
tender, about 40 minutes. Drain in a colander, and transfer to a large
glass serving bowl. In a medium bowl, whisk together the lemon juice,
vinegar, mustard, salt, pepper, sugar, and celery seed. In a slow, steady
stream, whisk in the olive oil until completely combined. Drizzle 2
tablespoons dressing over the wheat berries. Remove strings from celery and
slice thinly on the diagonal. Arrange the celery slices over the wheat
berries, and drizzle with 2 tablespoons dressing. Cover the celery with
cherries, and drizzle with 2 tablespoons dressing. Crumble half the blue
cheese over the top of the cherries, and drizzle with 2 tablespoons
dressing. Thinly shred the cabbage. Peel and grate the carrots. In a medium
bowl, toss together the shredded cabbage and 3 tablespoons dressing; layer
the cabbage over the blue cheese. Layer the carrots over the cabbage, and
drizzle with 2 tablespoons dressing. Crumble the remaining blue cheese over
the carrots, and drizzle with the remaining dressing. Cover the salad, and
transfer to the refrigerator for 24 hours to allow the flavors to develop.
Remove the salad from the refrigerator, and serve at room temperature.
Makes 8 to 10 servings.
Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, Jun 1997"
S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 361 Calories (kcal); 28g Total Fat; (66% calories from fat);
1g Protein; 30g Carbohydrate; 0mg Cholesterol; 454mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 1/2 Fruit; 5
1/2    Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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