Categories: Salads

Ingredients

• 1 cup(s) wheat berries
• 3 tablespoon(s) olive oil
• 2 tablespoon(s) water
• 1 1/2tablespoon(s) cider vinegar
• 2 teaspoon(s) Dijon mustard
• 1/2 teaspoon(s) each salt and pepper
• 1/4 cup(s) dried cranberries
• 1 large apple, cut bite-size
• 1 cup(s) red seedless grapes, halved
• 1/2 cup(s) diced reduced-fat Cheddar
• 4 green-leaf (or other) lettuce leaves

Directions

1. Bring 4 cups water to a boil in a medium saucepan. Add wheat berries; reduce heat, cover and cook 45 to 55 minutes until tender. Drain well.

2. Whisk oil, water, vinegar, mustard, salt and pepper in a large bowl. Add dried cranberries and warm wheat berries; toss to coat. Let stand 10 minutes, tossing occasionally, for flavors to absorb and for wheat berries to cool slightly. (If you want to make ahead and serve cold, cover and refrigerate up to 1 day.)

3. Add remaining ingredients except lettuce to bowl; toss to mix and coat. Serve on lettuce-lined plates.

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