Sunburst Salad

Photo: flickr user arnold | inuyaki

Ingredients

cup whole wheat berries,

uncooked

1 orange, halved crosswise

1 cucumber, peeled, seeded

and chopped

4 scallions, sliced

2 tablespoons fresh parsley,

chopped

cup dried fruit, soaked in

hot water to soften, then

s,iced (try apricots and peaches)

cup toasted nuts or seeds,

(pumpkin seeds)

3 tablespoons lemon juice

2 tablespoons olive oil

1 teaspoon fresh mint,

chopped, or 1/2

teaspoon dried

teaspoon cinnamon

Preparation

Place wheat berries in 3 1/2 cups water, and simmer, covered for 1 to 1 1/2 hours or until tender. (The wheat berries will expand when cooked to produce 3 cups.)

Scoop the segments our of the orange as you would a grapefruit. In a large bowl, combine wheat berries, orange segments, and any re- maining juice from the orange, cucumbers, scallions, parsley, dried fruit and toasted nuts or seeds.

Whisk together remaining ingredients, and pour over salad. Toss to combine. Chill salad for at least 1 hour before serving.

Serves 5