Lentil and Wheat Berry Salad

Sparing you the details, my finger is out of commission for at least a week due to an unfortunate knife incident the other day. Thankfully Aaron is an excellent cook and has been making me the most tasty and romantic meals but for lunch this week I wanted to do it myself. I'm not being a wimp about cooking sans one finger (though it is my index finger and aside from one's thumb it is the most frustrating finger to not be able to use), it just can't get wet and plastic gloves don't fit over the bandage. Yes, showering is a challenge. But anyways, this lunch was created specifically for the one-handed chef. So if that's you, rejoice! And if that's not you, rejoice anyways because it's tasty.

Lentil and Wheat Berry Salad (makes 5 servings)

1 1/4 cups wheat berries
1 1/4 cups lentils (any kind)
1 cup parsley
4 cups spinach
1 cup pea shoots
1 cup shredded carrot
1/3 cup chopped pecans*
1/3 cup chopped walnuts*
1/2 cup dried cranberries
2 Tbls. olive oil
1 Tbls. red wine vinegar
2 Tbls. apple cider vinegar
1 tsp. cumin
1 tsp. dried basil
3/4 tsp. salt
1/4 tsp. black pepper

*Buy these pre-chopped. We're cooking one-handed, remember? (Yes I am well-aware of things like the rocker knife. But I don't own one.) If you only have them whole, well that's what the food processor is for :)

Cook the lentils and wheat berries according to the package directions (I was lazy and cooked them together in one pot).

While the lentils and wheat berries are cooking, mix together the olive oil, vinegars, and seasonings in a small bowl and set aside.

In a food processor pulse the parsley and spinach until nice and chopped. Transfer to a large bowl.

Add the rest of the ingredients, including the lentils and wheat berries, when they're cooled (pop them in the freezer for a bit if you want). Toss with the dressing before serving.