Instructions: Combine cooled or room temperature wheat berries, the broad beans, peas and tomatoes. Toss with the spring greens.

In a small bowl, combine all ingredients for the vinaigrette, adding the oil last, with a whisk.Pour over the salad. Toss to coat. Salad may be eaten chilled or at room temperature.

Mesclun: A combination of several varieties of salad greens, particularly baby lettuces; available in many supermarkets. Look for mesclun with crisp leaves and no sign of wilting. It may be refrigerated in a plastic bag for up to five days; wash and blot dry just before using. Mesclun mixes can vary, but commonly include: radicchio, arugula, sorrel, dandelion, oak leaf, mizuma and frisee.

NOTES : Key West Spice Blend from McCormick: salt, sugar, lemon peel, basil, thyme, celery seed, parsley, garlic, onion.

I tossed the salad with fresh red onion diced small.

Wheatberries take awhile to cook. according to the package, I should soak them overnight. But never one to plan that far ahead, I boiled them in water for 5 minutes then let them stand for an hour. Drained and rinsed. Cooked them in water with a carrot and celery and old bay seasoning and a green onion for about 40 minutes. Done!

Two third of the batch went to the sald. the other was joined by rice in a soup. Couldnt let that broth go to waste. I sauted half and onion, cubed a sweet potato pureed some overcooked green beans along with the carrot and celery from the broth. Add more water, some masala, a little more of the spice flavors, and some orange juice to brighten it all. etc. and both meals were wonderful!-) But noo way is the soup a recipe.

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