From “The Vegan Cook’s Bible,” by Pat Crocker (Robert Rose). Serves 4-6.
Ingredients
1/3 cup grapeseed oil
1 tablespoon freshly squeezed lemon juice
1 tablespoon lemon thyme or regular thyme leaves
1 clove garlic, minced
3 cups hot or cold cooked wheat berries (from 1 cup dry, simmered for 1 hour in 2 1/2cups salted water)
3 cups coarsely chopped spinach or shredded greens
1 carrot, shredded
1/2 red onion, thinly sliced
1 cup toasted pine nuts or sunflower seeds 1/2cup chopped dried cherries or apricots
Directions
In a jar with a tight-fitting lid, combine oil, orange zest and juice, lemon juices, thyme and garlic.
In a bowl, combine wheat berries, spinach, carrot, onion, pine nuts and cherries. Toss with citrus dressing.
