Wheat Berry Salad

Going to the grocery store hungry or bored simply leads to bad decisions. Occasionally, in my case, boredom leads me to the bulk item section of Whole Foods. I waste money, and get tubs of random grains that I have never tried, and then search for recipes that include them. I am so lucky that I grabbed the wheat berries. I made the most fantastic salad with them, that I will make sure to use over and over again. It is even great the 3rd day! Please try this, and thank me later... :)

Wheat Berry Salad with Almonds and Spinach in a Citrus Dressing

1 cup wheat berries, rinsed
2 cups baby spinach/mixed greens/watercress, washed and dried
2 large carrots, peeled and grated
1/2 cup dried cranberries, roughly chopped
Grated zest of 1 orange
Grated zest of 1 lime or lemon
1 cup almonds/pistachios/walnuts, toasted and chopped

Juice of 1 orange
Juice of 1 lemon or lime
1 tbsp minced shallot or green onion
2 tsp maple syrup
3 tbsp olive oil
1/4 tsp salt

1. Add the wheat berries to a large saucepan filled with enough salted water to cover them by several inches. Bring to a boil, then reduce to a simmer, partially cover and cook the wheat berries until they are plump and tender, about 75-90 minutes. Test as you cook; cooked wheat berries are still somewhat chewy. Drain and set aside to cool completely.

2. Add the spinach to the wheat berries, along with the carrot, cranberries and citrus zests.

3. To make the dressing, in a small bowl, whisk together all of the dressing ingredients. Just before serving, combine dressing with the wheat berries and gently mix. Garnish with toasted nuts. If you are not serving the salad the same day, store it and the dressing separately, covered, in the refrigerator.

Serves 6-8.