FALL HARVEST WHEATBERRY SALAD

SALAD

2 c. cooked Wheatberries
2 c. cooked White Quinoa
8 oz. Smoked Bacon
½ Vidalia Onion (chopped)
8 oz. specialty Mushrooms (chopped)
2 Apples (diced)
2 oz. Julienne Carrots
4 oz. Dates (chopped)
2 oz. Arugula (rough chop)

DIRECTIONS

1. Cook Wheatberries & Quinoa to mfgr. suggestions.
2. Saute Bacon, Onions & Mushrooms until crisp.
3. Add to Wheatberry & Quinoa mixture. Allow to cool.
4. Add Apples, Dates, & Arugula; Toss.
5. Pour dressing over salad; Toss. Season with Sea Salt & Pepper to taste.
6. Allow to sit 1 hour prior to eating.
7. Salad best enjoyed at room temperature.

DRESSING

½ c. Apple cider/Juice
½ c. Cider Vinegar
1 T. Shallot
1 Garlic Clove
¾ c. Olive Oil
½ tsp. Sea Salt, ¼ tsp. Pepper

1. Place all ingredients in blender for 45 seconds.