No fuss dinner/lunch (wheat berry salad)

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!).