| 12 | 60 | 149 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 50 min | 8 |
| 1 cup, dry | Wheat berries |
| 1/2 tsp | Salt |
| 3 cup | Water |
| 1 cup diced | Celery |
| 2 cup chopped | Apple (with skin, finely chopped, preferably Cortland or Jonagold) |
| 1/2 cup | Mint, fresh (finely chopped) |
| 1/2 cup | Green onion, scallion, ramp (finely chopped) |
| 2 tbsp | Canola oil (for dressing) |
| 3 tbsp | Apple cider vinegar (for dressing) |
| 2 tbsp | Apple juice (for dressing) |
| 1 tbsp | Honey (for dressing) |
| 2 tsp minced | Ginger root (for dressing) |
1. In glass or ceramic bowl, place wheat berries. Cover with 2 inches (5 cm) water and let sit overnight in refrigerator to soften.
2. In morning, drain water. Place berries in small saucepan, add salt and 3 cups (750 mL) water. Bring to a boil and then reduce heat and simmer for about 45-55 minutes or until tender. Drain any excess water and place berries in large mixing bowl.
3. Add celery, apples, mint and green onion and stir to combine.
4. In small bowl, whisk canola oil, vinegar, apple juice, honey and ginger together. Pour over salad. Flavours improve if salad is refrigerated for up to 4 hours prior to serving.
Enjoy!
| Fruit | 0.3 |
| Grain | 0.5 |
| Vegetables | 0.6 |
