Ingredients
3 1/2
cups water
1
cup uncooked wheat berries
1/2
teaspoon salt
1
bag (12 oz) frozen corn
1
tablespoon vegetable oil
1/2
teaspoon salt
2
cups baby spinach leaves
1
cup cherry tomatoes
1/4
cup chopped onion
2
tablespoons white vinegar
1
teaspoon grated orange peel
2
tablespoons orange juice
2
tablespoons vegetable oil
1
tablespoon honey
1/8
teaspoon ground red pepper (cayenne)
Preparation
In 2-quart saucepan, heat water, wheat berries and 1/2 teaspoon salt to a rolling boil over high heat. Reduce heat to low; cover and simmer 1 hour 15 minutes to 1 hour 30 minutes or until tender. Drain; rinse with cold water to cool. Drain well.
Meanwhile, heat oven to 450°F. In ungreased 15x10x1-inch pan, evenly spread corn. Drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon salt. Bake 15 minutes to roast corn. Set aside.
In large bowl, stir together wheat berries, corn, spinach, tomatoes and onion.
In 1-cup measuring cup, mix dressing ingredients with wire whisk until well blended. Stir into salad. Let stand 15 minutes before serving to blend flavors.
