Wheatberry Salad

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The under-appreciated wheat berry gets a starring role in this simple, healthiful salad. Starting with this base, you can add other ingredients if you wish to spruce it up. Anything from apples, oranges, cranberries or raisins, to shredded or fine diced carrot or celery, almonds, pumpkin seeds, diced cucumber, or spring onions. Add feta cheese and tomatoes for a fuller dish. You can even add curry powder to the dressing, if you want to spice it up. This salad can be stored in the fridge for 2 days, and freezes well too, if you wish to make a larger batch.

Ingredients

1 cup wheatberries
1/2 cup sunflower seeds

dressing:

3 tbsp orange juice, fresh or frozen
2 tbsp cider vinegar
1 tbsp canola oil
2 tsp Dijon mustard
Pinch salt

Instructions

Cook wheat berries in a large pot of boiling water cook, partially covered, for about 1 hour or until tender but still slightly chewy. Drain and rinse under cold water until cool. Drain well and place in large bowl. Add sunflower seeds, and additional ingredients as desired. Mix in dressing.

Dressing: In small bowl, whisk together orange juice, vinegar, oil, mustard and salt.