¾ cup non-fat yogurt or soy yogurt
1/3 cup fresh squeezed lemon juice
2 large garlic cloves, minced
1 Tbs. Curry powder
½ tsp. salt
1 tsp. ginger
½ tsp chili powder
1 Tbs. Dijon mustard

1 cup cooked wheat berries (directions follow)
1 cup cooked brown rice, chilled
1 cup cooked garbanzo beans, chilled
1 cup steamed fresh green beans, chilled
1 cucumber, peeled seeded and chopped
4-5 green onions chopped
1 red pepper, seeded and sliced
1 Granny Smith apple, chopped
4 Tbsp. chopped cilantro or parsley

1. Dressing: mix yogurt, mustard, lemon juice, garlic and spices together well; set aside.
2. Combine rice wheatberries, garbanzo beans, green beans, cucumber, pepper, apple and cilantro in another bowl, mix in dressing.

To cook wheatberries: they should soak for at least an hour before cooking them. Drain. In a sauce pan, cover them with water, bring to a boil, lower the heat, and simmer gently for 30 minutes.