Apricot Cranberry and Wheat Berry Salad

What You Need:

• 3 C water
• 1/4 t salt, divided
• 1 C wheat berries, rinsed and drained
• 1 (15 oz.) can chickpeas, rinsed and drained
• 1 C fresh snow peas, slivered
• 1/4 C green onions, chopped
• 1/2 C dried apricots, sliced
• 1/2 C dried cranberries
• 3 T walnut oil
• 1 T lemon juice
• 1/8 t pepper

How to Make It:

1. Pour the water into a large bowl.
2. Sprinkle 1/8 t of the salt into the water.
3. Add the wheat berries to the salted water.
4. Cover the bowl and refrigerate overnight.
5. Pour the water and wheat berries into a large saucepan.
6. Position the pan over medium heat and bring the water to a brisk boil.
7. Place the heat on low, cover the pan and simmer for 50 minutes or until the berries are tender.
8. Drain the berries well and allow them to cool for 1 hour.
9. Place the cooled wheat berries into a bowl.
10. Fold in the chickpeas, snow peas and green onions.
11. Add the apricots and cranberries and gently mix to incorporate all the ingredients together well.
12. Place the walnut oil into a small bowl.
13. Whisk in the lemon juice until well combined.(You can use a KitchenAid KHB300Hand Blender)
14. Add the remaining salt and pepper to the bowl and continue whisking until completely combined.
15. Pour the dressing over the salad to completely cover.

Serves: 8

Serve this salad immediately or cover and refrigerate it for up to 24 hours. Wheat berries are the kernel. They do not contain the hull though. These berries are used often in salad to give it a little extra crunch. Soaking the berries in water helps to soften them. They can be purchased as a hard or soft grain and can be found in most supermarkets.