Wheat Berry and Vegetable Salad

Wheat Berry and Vegetable Salad
3/4 cup wheat berries
1 1/2 cups water
1/4 tsp salt
2/3 cup corn (use frozen, thawed)
1/2 cup (2 oz) shredded zucchini
1/2 cup chopped red bell pepper
1/4 cup chopped green onion
1/4 cup chopped sun-dried tomatoes
4 Tbsp Red Onion Vinaigrette (recipe to follow)
2 Tbsp chopped fresh parsley

Cook wheat berries. Let stand 5 minutes. Spread on a baking sheet to cool. When cool, place in a medium bowl with the corn, zucchini, red pepper, green onion and sun-dried tomatoes. Toss gently to combine. Add 4 tbsp of the dressing and the parsley; toss to combine. If not serving immediately, cover and refrigerate. Remove from refrigerator 30 minutes before serving.
Store leftover dressing in refrigerator.

Makes 6 cups salad (12 servings)

Red Onion Vinaigrette Dressing
1/2 small red onion cut into 1/2" pieces
1 1/2 tsp Dijon mustard
1 tsp sugar
1/2 tsp salt
1/4 tsp black pepper
1/4 cup white balsamic vinegar
1/2 cup olive oil

Place all ingredients, except oil, in blender and blend until smooth. Add oil, stir to mix.