This filling cold salad gets a nutritional punch from broccoli, spinach and carrots, and added fiber with from cooked wheatberries.
1 lb. wheatberry
1 bag fresh broccoli
1 bag fresh spinach
1 qt. carrots, shredded
Rice oil to taste
Lemon juice to taste
Salt and pepper to taste
1. Simmer wheatberry in water for 1 to 1 1⁄2 hours; cool. Steam broccoli and spinach; cool.
2. Squeeze water from carrots. Mix all ingredients, adding rice oil, lemon juice and salt and pepper to taste.
Recipe by the University of Colorado, Boulder