Healthy Wheat Berry and Shrimp Salad With Thai Vinaigrette

1. 1

   Place the wheat berries in a medium pot, cover with 3 inches of water, and bring to a simmer over medium-high heat, stirring once or twice.

2. 2

   Cover, reduce heat to medium-low, and simmer until tender, about 50 minutes.

3. 3

   Drain and cool to room temperature.

4. 4

   Meanwhile, rinse out the cooking pot, fill halfway with water, and bring to a boil over high heat.

5. 5

   Add the shrimp, reduce the heat, and simmer until the shrimp are pink and firm, about 2 minutes.

6. 6

   Drain in a colander set in the sink and refresh under cool water.

7. 7

   Roughly chop the shrimp.

8. 8

   To make the dressing, whisk the lime juice, fish sauce and brown sugar together in a small bowl until the sugar dissolves.

9. 9

   Toss the wheat berries, shrimp, cucumber, radishes, basil and mint in a salad bowl.

10. 10

    Pour the prepared dressing over the salad and toss to coat.

11. 11

    If desired, cover and refrigerate for up to 3 days.

12. 12

    POINTS value per serving (1 1/4 cups): 3

13. 13

    Yields 4 servings.

* Per serving · 4 servings · Values may vary.