Wheatberry and Lentil Salad

Dressing (makes 6 Tbsp/90 mL)
- 3 Tbsp canola oil (45 mL)
- 2 Tbsp white wine vinegar (30 mL)
- 2 tsp liquid honey (10 mL)
- 1/4 tsp iodized salt (1 mL)
- 1 pinch freshly ground black pepper
Salad
- 3/4 cup wheat berries, rinsed and drained (185 mL)
- 1 cup cooked brown lentils or use canned lentils, rinsed and drained (250 mL)
- 1 cup toasted walnut halves (see note) (250 mL)
- 3 thinly sliced green onions
- 1 large red-skinned apple, scrubbed well, cored and chopped
Note: Walnuts - to toast walnuts, preheat oven to 350°F (180°C), spread out on a baking sheet and roast for 5 minutes. Remove from oven and let cool; chop and set aside.
1. In a small sauce pan, cover wheat berries with 1 1/2 to 2 inches (4-5 cm) of water. Bring to a boil, reduce heat to medium-low and simmer uncovered for 45 minutes. Drain and cool.
2. Make the dressing in a small bowl; whisk together oil, vinegar, honey, salt and pepper.
3. In a large bowl, combine the wheat berries, lentils, walnuts, green onions and apple. Pour dressing over top and toss well. Serve.