Wheat Berry Kale Salad with Rhubarb-Ginger Vinaigrette

For the Salad:

dried wheat berries

water

salt

kale, finely chopped*

large handfuls sugar snap peas, shelled**

strawberries (or other berry of choice), chopped

feta, crumbled

(optional) 1 cup toasted sliced almonds (or other nut)

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For the Rhubarb Vinaigrette (yields 1 cup):

rhubarb, chopped (1-2 stalks)

water

maple syrup (or sugar)

apple cider vinegar

onion, diced

fresh ginger, peeled, and minced

vegetable oil

salt and pepper,

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*You can replace the kale with 1 cup bok choy leaves & 1 cup bok choy stems, both finely chopped. You could also use any other mild green in its place.

**If using young, tender snap peas, you can also trim then chop up the pods and add them to the salad; mine were a little tough, so I opted to shell them and just use the peas inside.