Sunburst Salad
By: Anonymous
Published: Saturday, February 13, 2010 - 11:21pm

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

1 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.) 2 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. 3 Whisk together remaining ingredients, and pour over salad. Toss to combine. Chill salad for at least 1 hour before serving. 4 Serves 5