Petite Dinner Salad of Wheat Berries and Apricots Recipe - Los Angeles Times

Ingredients

• 2 cups cooked wheat berries, dried
• 1 or 2 stalks celery, cut into 1/3-inch dice (1/2 cup)
• 1/3 cup dried apricots, finely sliced
• Juice of 2 oranges (about 2/3 cup)
• 1 tablespoon honey
• 1 teaspoon grated orange zest
• 1 teaspoon Dijon mustard
• Few drops hot sauce
• 1/4 teaspoon coarse salt
• Freshly ground pepper
• 1 1/2 cups baby spinach leaves, stems trimmed, crisped