Wheat Berry Medley Salad

I like to use different grains other then brown rice all of the time.  Wheat berry is an excellent and easy grain to use for anything from breakfast to dinner.


1 cup wheat berries, cooked according to package
1 can black beans, undrained
1 cup shredded carrots
4 oz. jar diced pimentos, drained
3 cloves garlic, minced
3 small bunches of broccoli florets
1 red onion, sliced
1 ½ lbs. Baby Dutch yellow potatoes, sliced
16 oz. whole mushrooms
1 cup fat free Italian Dressing
1 container grape tomatoes, halved
1 bag baby spinach


Preheat oven to 400 degrees.  Line a cookie sheet with foil.

Mix potatoes, red onion and whole mushrooms with Italian dressing.  Pour mixture on cookie sheet and bake for 20 minutes.  Take out of oven and spread broccoli florets on top of veggies.  Bake another 20 to 25 minutes until all the veggies are done.

While the veggies are baking, cook wheat berries in 2 ½ cups of water along with the black beans, carrots, pimentos and garlic.  Let these ingredients cook together, approximately 15 minutes.

Take the veggies out of the oven and mix together with wheat berry mixture in a large bowl.  Toss in the grape tomatoes. 

On a plate or pasta bowl serve the wheat berry salad on top of a bed of spinach.  Salt and pepper to taste.