Wheat Berry Salad With Goat Cheese

Gleaned from Cooking Light magazine and posted here for safekeeping. Prep time does not include the overnight (8 hour) soak for the wheat berries.

• Ready In: 1 hr 20 mins
• Serves: 6
• Yields: 6 salads

Ingredients

• 1 1⁄4 cups  wheat berries
• 2 1⁄2 cups English cucumbers, chopped
• 2⁄3 cup green onion, thinly sliced
• 1 1⁄2 cups arugula, chopped and loosely packed
• 6  tablespoons flat leaf parsley, minced
• 1  pint grape tomatoes, halved
• 1  tablespoon lemon, grated rind of
• 3  tablespoons fresh lemon juice
• 1  teaspoon kosher salt
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄2 teaspoon sugar
• 2  tablespoons extra virgin olive oil
• 3⁄4 cup  goat cheese, crumbled (3 ounces)

Directions

1. Place wheat berries in a medium bowl; cover with water to 2 inches above wheat berries. Cover and let stand 8 hours. Drain.
2. Place wheat berries in a medium saucepan; cover with water to 2 inches above wheat berries. Bring to a boil, reduce heat, and cook, uncovered, 1 hour or until tender. Drain and rinse with cold water; drain well. Place wheat berries in a large bowl; add cucumber, green onion, arugula, parsley and tomatoes.
3. Combine lemon rind, lemon juice, sugar, salt and pepper; gradually add oil, stirring constantly with a whisk. Drizzle dressing over salad; toss well to coat. Stir in cheese. Let stand at least 30 minutes; serve at room temperature.