1 c. whole wheat kernels
8 oz. cream cheese (softened)
1 lg. container of Cool Whip
1 (15 oz.) can of crushed pineapple
2 sm. pkg. of instant vanilla pudding mix
3 tbsp. of lemon juice

Wash and boil the wheat kernels until soft enough to eat then cool. Mix the remaining ingredients. Chill until ready to serve.

While traveling through Central Oregon, we stopped at a small restaurant in what seemed the middle of nowhere. The owner asked us to try her wheat salad explaining that a neighbor had won a blue ribbon at the local fair with the recipe. She further explained the area was in a depressed situation and the neighbor was trying to promote a use for the wheat she had grown on her farm and couldn't sell.

Needless to say, the salad was terrific! The conversation was restful and interesting and we continued on our journey much richer for stopping. This salad can also double for an excellent dessert.