Wheatberry Caprese Salad

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Running With Tweezers
Nutrition per serving    (USDA % daily values)
CAL
179
FAT
45%
CHOL
13%
SOD
23%

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Ingredients for 4 servings

1 cup dry wheatberries – cooked per directions or until tender (around 1 1/2 hours)

1 cup drained perlini mozzarella

1/2 cup cherry tomatoes – cut in half

1/4 cup sun-dried tomatoes

1/4 cup micro-arugula or roughly torn baby arugula leaves

2 tablespoons fresh torn basil

juice of 1 lemon

2 tablespoons extra virgin olive oil

salt and fresh ground black pepper to taste

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