Wheat-Berry, Kale & Cranberry Salad

1. 1

   Rinse wheat berries. Combine with 8 cups water in a medium pot. Bring to a boil over high, then reduce heat to medium-high. Cook, covered, until wheat berries are tender, 30 to 35 min. Stir in cranberries during the last 2 min of cooking. Drain and rinse with cold water.

2. 2

   Whisk oil with vinegar and salt in a large bowl. Season with pepper. Stir in wheat-berry mixture, kale, onion and pepper. Serve immediately. Keeps well, refrigerated, up to 1 day.

3. 3

   Shopping Tip:

* Per serving · 4 servings · Values may vary.

No additional tips available.