Three-Grain Salad with Sweet Red Onion Dressing

For the salad:
In a large saucepan, heat water and wheat berries to boiling. Reduce heat to low, cover, and simmer for 10 minutes. Stir in brown rice and barley, then cover and simmer about 50 minutes longer or until grains are tender. Drain if necessary.

For the dressing:
In a small bowl, whisk all dressing ingredients.

In a large bowl, mix cooked grains and remaining salad ingredients. Pour about half of the dressing over the salad and toss to combine. Cover and refrigerate 1 to 2 hours or until chilled. Before serving, toss the salad again. If desired, drizzle more of the reserved dressing over the salad and toss again. If you have leftovers, the grains will continue to soak up the dressing. Simply add more reserved dressing as needed before eating. I never did use all of the dressing for this salad.

The salad keeps very well refrigerated for several days.

Source: Adapted from Whole Grains: Easy Everyday Recipes by Betty Crocker.