I've been on a dijon mustard kick lately. It has a bite that I've been craving all week with the honey-mustard sauce, and now a different type of salad dressing. A wheatberry salad is great in the summer, but equally good in the winter. Especialy if you add a can of beans to kick up the protein. I tend to need more protein in the winter; must burn it off with the shivering I go through every year! I like to eat this as a meal, but it could easily be a side too.
Boil a cup of wheatberries until tender, about 30 mins. Drain, and add the following: 1/4c chopped onion, 1 diced garlic clove, 1Tbsp olive oil, 1/8c balsamic vinegar, 1Tbsp dijon mustard, 2tsp maple syrup, and a dash of salt. Mix well, and add 1/2 a chopped red pepper, 1 can corn kernels(drained), and 1 can of black beans (drained and rinsed).
Basically, from this point you can add whatever you want- cucumber, tomato, parsley.....whatever you think will work. Then just put it in the fridge (covered) for at least an hour. It's pretty good from the first, but allowing it to set really allows the flavours to blend.