- Prep Time
- 4 ServingsServings
- 3 cups cooked wheat berries
- 1/3 cup prepared pesto
- 2 small beets, roasted, peeled and diced
- 2 carrots, sliced and blanched
- 4 oz. sugar snap peas, blanched and sliced
- 3/4 cup Sliced California Ripe Olives
1 In a large mixing bowl, toss wheat berries with pesto until completely coated.
2 Gently stir in beets, carrots, peas and California Ripe Olives.
Source: California Olive