Wheatberries
1 Avocado
1/4 Large Red Bell Pepper (rinsed and seeded)
1 Large Tomato (seeded)
1 Bunch Green Onions
1/2 English Cucumber
1 bag Spring Mix Salad Greens or Baby Spinach
1/3 cup Balsamic Low Fat Vinaigrette (Wishbone)
1/3 cup Feta Cheese
1/4 teaspoon Crushed Black Peppercorns
Kosher Salt (optional)
Directions:
In a medium saucepan, combine 1 cup wheatberries with 6 cups water. Bring to a boil and lower heat. Simmer for about 1 hour or until wheatberries are plump and tender. Meanwhile, dice tomatoes, cucumber, green onions, and red bell pepper into 1/4 inch pieces. Cut around the avocado (the long way) and twist to open. Use the cutting edge of the knife to remove the avocado seed by whacking the seed with the knife and twisting the seed to remove it. Cut thru the avocado meat making diamond shapes only to the rind of the avocado (do not cut thru the rind). Use a large spoon to scoop out the avocado. Place diced vegetables and avocado into a large bowl, rinse the wheatberries under cool water, draining them completely, and add to vegetable mixture. Pour in the balsamic vinaigrette and the crushed black peppercorns. Add feta cheese. Toss together and serve at room temperature on top of a bed of salad greens or chill for 30 mins. and serve atop salad greens. (I do not use salt, but for those that do, you may season to taste.) Enjoy!