This recipe was originally published by Hayden Flour Mills, July 14, 2014 by Emma Zimmerman
Creamy Buttermilk White Sonora Berry Salad
Buttermilk White Sonora Berry Salad
1 cup buttermilk
1/4 cup apple cider vinegar
1/4 cup olive oil
2 cloves garlic
1/4 cup dill
1 tsp salt
1 cup White Sonora berries
1 medium cucumber
1 fennel head
Soak White Sonora berries overnight. To cook, cover the berries with 4 cups of water and simmer for 40-60 minutes. (I prefer to cook them until they expand into small spheres like large hand-rolled couscous.) Let the berries cool completely before mixing with the other salad ingredients. If you cook the berries ahead of time, store them in the fridge for up to a week in their cooking liquid.
Finely mince the garlic, dill and chives and combine in with the dressing ingredients. Thinly slice the radishes, cucumber and fennel and toss with the cooked berries. Then, pour the buttermilk dressing over the salad. Serve chilled on a warm summer day.
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