If you're looking for a recipe to turn your friends and family into wheat-berry fans, this is the one. The sweet and tart combination of raspberry vinegar, cranberries and apple is sure to please. Serve over lettuce for lunch or a light supper.

Makes 6 servings, about 1 cup each

ACTIVE TIME: 20 minutes

TOTAL TIME: 1 hour

EASE OF PREPARATION: Easy

1/3 cup freshly squeezed orange juice
1/3 cup dried cranberries
3 cups Cooked Wheat Berries (recipe follows)
1 large Fuji apple, unpeeled, diced
1/2 cup pecan halves, toasted (see Tip) and coarsely chopped
3 tablespoons raspberry vinegar
3 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

1. Combine orange juice and cranberries in a small bowl. Let stand for 15 minutes.
2. Combine wheat berries, apple and pecans in a large bowl; stir gently. Drain the cranberries, reserving the juice. Stir the cranberries into the wheat berry mixture.
3. Whisk the reserved orange juice, vinegar and oil in a small bowl until combined. Season with salt and pepper. Pour over the salad and stir gently to coat. Refrigerate for at least 30 minutes to allow the flavors to combine. Serve cold or at room temperature.

NUTRITION INFORMATION: Per serving: 316 calories; 14 g fat (2 g sat, 9 g mono); 0 mg cholesterol; 40 g carbohydrate; 7 g protein; 6 g fiber; 363 mg sodium; 90 mg potassium.

Nutrition bonus: Vitamin C (15% daily value).

2 Carbohydrate Servings

Exchanges: 2 Starch, 1 Fruit, 2 1/2 Fat

TIP: Tip: To toast pecans, spread nuts onto a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.

MAKE AHEAD TIP: Cover and refrigerate for up to 1 day.

RELATED RECIPES: Cooked Wheat Berries

Excellent salad. For lunch, can add some cheese. My pot-luck group loved it.

Anonymous, El Cerrito, CA

This dish was too acidic. Wheat berries didn't soak up much of the dressing, so most of the dressing sat in the bottom of the bowl.

Sandy, Portland, OR

We love this salad. It's become a staple for BBQs already. For those who feel it's too acidic, you can add a bit of honey. I also add some orange zest.

, Redding, CA

I love this salad! I used raspberry balsamic vinegar. I've made this several times for dinner parties and cookouts - it's always a hit!

Julia, Louisville, KY