Petite Dinner Salad Of Wheat Berries And Apricots

Recipe Ingredients

2 cups	474ml	Cooked wheat berries - dried, see * Note
1		Celery stalk - (to 2) - cut 1/3" dice
1/3 cup	78ml	Dried apricots - finely sliced
		Juice of 2 oranges
1 tablespoon	15ml	Honey
1 teaspoon	5ml	Grated orange zest
1 teaspoon	5ml	Dijon mustard
		Hot sauce - to taste
1/4 teaspoon	1.3ml	Coarse salt
		Freshly-ground black pepper - to taste
1 1/2 cups	60g / 2.1oz	Stemmed baby spinach leaves - crisped

Recipe Instructions

* Note: Once wheat berries are cooked and softened, they can be stored in the refrigerator for five days or frozen for up to one month. To cook them, combine 1 cup wheat berries and 3 cups water in 2-quart pot. Bring to boil over high heat, then reduce heat, cover and simmer until berries are tender to the bite, about 1 hour 15 minutes to 2 hours. Drain in colander and spread on paper towels until air-dried. You'll have about 2 1/2 to 3 cups cooked berries. Store in airtight plastic bags.

Toss together cooked wheat berries, celery, apricots, orange juice, honey, zest, mustard, hot sauce, salt and pepper to taste in medium bowl. Toss well. Taste and adjust seasonings. (Can be served immediately but is best refrigerated 3 hours or overnight for berries to absorb flavors.)

Arrange spinach leaves on 4 dinner plates. Spoon salad over, dividing evenly.

This recipe yields 4 servings.

Each serving: 321 calories; 205 mg sodium; 0 cholesterol; 2 grams fat; 64 grams carbohydrates; 13 grams protein; 9.63 grams fiber.

Source:
The Los Angeles Times, 01-12-2000

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