The great thing about grain salads vs. traditional green salads is that they keep really well - which means leftovers from last night's dinner can be lunch at work for a week.
To make the wheat berry salad above you need:
1 c wheat berries (2c water, bring to a boil and then reduce heat and simmer for an hour)
1 c white beans
assorted vegetables (I used a green bell pepper and cucumber)
For the vinagrette:
juice of 1/2 lemon
2 T white wine vinegar
1/4 c olive oil
minced shallot (2 T)
1/2 T dijon mustard
1/2 T honey
2 T chopped parsley
This "no fuss" salad made a delicious/healthy dinner, and there was enough leftover for at least a couple lunches (yay!).