Wheatberry Salad

• 2 cups cooked wheatberries
• 3 green onions, sliced
• 1 granny smith apple, diced
• 14 cup walnuts, chopped
• 14 dried currant
• 14 dried cranberries
• 1 red pepper, diced
• 1 carrot, grated
• 1 -2 stalk celery, diced
• 2 -3 oranges, juiced
• 1 lemon, juiced
• 14 cup extra virgin olive oil

1. Combine wheatberries, apple, walnuts, currants, cranberries, red pepper, carrot and celery in a large bowl.
2. In another bowl, whisk Orange juice.
3. Slowly drizzle in olive oil while whisking briskly.
4. Once emulsified, add lemon juice to taste.
5. Pour over berry mixture a little at a time.
6. Taste after each addition and stop when you like the flavor.
7. This tastes best once left overnight, but is still good the same day.
8. If you are leaving it overnight, reserve any leftover dressing to add the next day as the flavor mellows a lot in the fridge.

cooked wheatberries, green onions, granny smith apple, walnuts, currant, cranberries, red pepper, carrot, celery, oranges, lemon, extra virgin olive oil

Taken from www.food.com/recipe/wheatberry-salad-12477 (may not work)