Arugula And Whole Wheat Salad Recipe

Ingredients

2 cups whole wheat berries, soaked for 4-8 hours in water to cover

2 medium bunches of arugula, washed, dried and julienned

1 bunch parsley, washed and chopped

1 small red onion, thinly sliced

1 tablespoon fresh, thinly shredded orange peel

1/2 cup dried zante currants soaked in 2 tablespoons balsamic vinegar

1 tablespoon fresh lemon juice

juice of one orange

1/4 cup fruity extra virgin olive oil

salt, pepper

additional assorted mixed greens for serving

Preparation

Drain wheat and place in heavy saucepan. Cover with cold water, and bring to boil over medium flame. Lower heat, and simmer for approximately 30-40 minutes until wheatberries are crisp-tender. When done, drain in colander and rinse in cold water. Add arugula,parsley, onion and orange peel if using. In a small bowl mix currants and balsamic vinegar mixture with lemon juice,orange juice, beat in olive oil gently with fork, and add salt and pepper to taste. Pour over wheat and toss gently. Let marinate and chill in the refrigerator for at least one hour. Serve on bed of assorted greens.