Wheat Berry, Lentil, and Kielbasa Salad

I improvised this one. I liked it warm for dinner, but should work well at room temp for lunch. The orange flavor from the infused olive oil was especially nice. Next time try adding sections of orange for serving. Was not a hit with husband or toddler.

• 1 cup cooked green lentils
• 2 cups cooked wheat berries
• 1 small red onion, chopped
• 3 medium carrots, peeled and chopped
• 1/2 bag baby spinach, chopped
• olive oil
• light or turkey kielbasa
• orange olive oil
• white balsamic vinegar
• feta cheese

Cook onion and carrots in olive oil until softened. Add spinach and stir until wilted. Add cooked lentils wheat berries to warm. Meanwhile, in a separate pan, cook kielbasa until browned and warmed through. Combine all ingredients and dress with orange olive oil and vinegar. Sprinkle feta cheese on for serving, if desired.

[To cook lentils: Place in slow cooker with water to cover by 1 inch. Cook on high setting for 2 hours. Drain and season to taste with salt.

To cook wheat berries: Place in slow cooker with water (1:4 ratio). Cook on high setting for 4 hours. Drain and season to taste with salt.]