(Adapted from Heart Healthy Living)
2 1/2 cups water
1 cup dry wheat berries, rinsed
2 tablespoons fresh lemon juice
2 tablespoons canola oil
1 tablespoon pure maple syrup
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 Granny Smith apple, cored and sliced
1 large carrot, peeled and shredded
2 green onions, sliced
6 cups baby spinach
1/4 cup chopped dried apricots
In a small saucepan, add water and bring to a boil. Add wheat berries, cover and simmer until tender, about 45 to 55 minutes. Drain well and scoop the cooked wheat berries into a large bowl to cool.
In a small bowl, whisk together lemon juice, canola oil, syrup, cinnamon, salt and pepper. Drizzle mixture over wheat berries. Add apple, carrot, and green onions - toss well to coat.
To serve, place a portion of the wheat berry salad over some of the baby spinach.
Makes about 4 servings.
clipped from: desertculinary.blogspot.com 