Here is another fabulous recipe from our "Cooking with Food Storage" Relief Society Activity!
Carrot and Pineapple Salad
2 ½ cups shredded carrots
1 small (8oz) can crushed pineapple (drained)
2 cups cooked whole wheat kernels (wheat berry recipe to follow)
2 cups mayo
Mix mayo and carrots. Put on the bottom as the first layer. Layer next with pineapple almost to the edge. The final layer will be the wheat berries in the center.
Wheat Berries
Yield: 2 cups
1 cup wheat
2 cups water
½ tsp salt
Cook in a crock-pot on low for 4-6 hours.