This hearty salad is full of protein, fiber and nutrients. For seasonal variations, experiment with different herbs such as sage and thyme in place of the mint, and use fresh fruit such as apple chunks or orange sections in place of the dried cherries.
1 bunch scallions, white bulbs and part of green stalks, finely diced
1 orange, red or yellow bell pepper, diced
2 cups broccoli florets, lightly steamed or blanched but still crisp and bright green
¼ cup slivered almonds
½ cup unsweetened dried cherries, cranberries, or raisins
2 TBSP minced fresh mint leaves
1/3 cup water
2 TBSP apple cider vinegar
2 TBSP lemon juice
2 TBSP extra virgin olive oil
½ tsp ground nutmeg
½ tsp ground cinnamon
1 tsp honey or maple syrup
Combine cooked wheat berries, cooked brown rice, garbanzo beans, scallions, bell pepper, broccoli, slivered almonds, dried cherries and mint in a large bowl and stir well to mix.
Whisk together water, vinegar, lemon juice, olive oil, nutmeg, cinnamon and honey in a small bowl, then pour over wheat berry-rice mixture and toss to coat. If time allows, chill one hour before serving.