Wheat Berry, Roasted Corn and Spinach Salad

 

3 1/2

cups water

1

cup uncooked wheat berries

1/2

teaspoon salt

1

bag (12 oz) Green Giant® Valley Fresh Steamers™ Niblets® frozen corn

1

tablespoon vegetable oil

1/2

teaspoon salt

2

cups baby spinach leaves

1

cup cherry tomatoes

1/4

cup chopped onion

2

tablespoons white vinegar

1

teaspoon grated orange peel

2

tablespoons orange juice

2

tablespoons vegetable oil

1

tablespoon honey

1/8

teaspoon ground red pepper (cayenne)

• 1 In 2-quart saucepan, heat water, wheat berries and 1/2 teaspoon salt to a rolling boil over high heat. Reduce heat to low; cover and simmer 1 hour 15 minutes to 1 hour 30 minutes or until tender. Drain; rinse with cold water to cool. Drain well.
• 2 Meanwhile, heat oven to 450°F. In ungreased 15x10x1-inch pan, evenly spread corn. Drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon salt. Bake 15 minutes to roast corn. Set aside.
• 3 In large bowl, stir together wheat berries, corn, spinach, tomatoes and onion.
• 4 In 1-cup measuring cup, mix dressing ingredients with wire whisk until well blended. Stir into salad. Let stand 15 minutes before serving to blend flavors.