Wheat berry salad with dried apricots

1. In a medium bowl combine wheat berries, 3 cups water and 1/8 teaspoon salt; cover and refrigerate overnight. Transfer to medium saucepan; bring to boiling. Reduce heat; simmer, covered, 45 to 60 minutes or until tender. Drain; cool 1 hour.

2. In large bowl combine drained wheat berries, garbanzo beans, snow peas, apricots, cranberries and green onions. In bowl whisk together oil, lemon juice, and 1/2 teaspoon each salt and pepper. Pour over wheat berry mixture; stir to coat. Serve at once or cover and refrigerate up to 24 hours. Makes 8 side-dish servings.