Cook in chicken broth:

 

1 1/2 Cups Kamut or Wheat Berries

 

Drain and cool completely.  If using Kamut, cook at least 2 hours on low.

 

In large mixing bowl combine kamut along with:

 

1 Cup assorted Toasted Nuts & Seeds I used a quarter cup of each: Flax Seeds, Almond Slices, Sunflower Seeds and Walnuts

1 Cup assorted Dried Fruits cut small – I used a quarter cup of each:  Currants, Craisins, Dates and Figs

1/2 Cup Chopped Parsley

1/2 Cup Thin Sliced Green Onions

1-2 T. Minced Garlic

1 T. Oregano.

 

In separate mixingb owl or in a small cuisinart combine

 

2 T. Balsamic Vinegar

2 T. Soy Sauce

2 T. Worcestershire

1 T. Honey

2 tsp Dijon Mustard

Fresh Ground Black Pepper

 

Start whisking or turn on blender and slowly pour in

 

3 T. Olive Oil

 

Once combined, add dressing to salad – stir it up and let it sit in the fridge over-night for optimal flavor.