INGREDIENTS
3 cups
cooked and cooled quinoa
2 cups
cooked and cooled wheat berries
about 2 cups chopped green beans, lightly blanched
3 cups
(loosely packed) baby kale leaves
3/4 cup
diced red pepper
1 cup
dried cranberries
1/4 cup
extra virgin olive oil
3 tbsp
golden balsamic vinegar
3 tbsp
honey
1 tsp
dijon mustard
salt and pepper