Wheatberry Salad Prep
Toast 2 cups wheat in a dry skillet for 4-5 minutes. Soak for one hour. Drain. Add 4 cups of water and cook in rice cooker (I assume you could probably use a crock pot for about 4-5 hours and get the same results.) Chill. Chop 3-4 red, yellow and/or green bell peppers. Peel and cube 2-3 cucumbers and carrots. Seed and slice 3-4 tomatoes. Toss ingredients together and chill. Add cold shredded chicken to make it a hearty entree. Serve with Honey Mustard vinaigrette.
Honey Mustard Vinaigrette
Mix 1/2 c olive oil, 1/3 c apple cider vinegar, 2 T Dijon mustard, 2 cloves minced garlic, 1/4 c honey. Add salt and pepper to taste.