1 cup wheat berries (also called whole wheat kernels)
2 cups vegetable broth
4 tbsps EVOO
2 tbspss lemon juice
1 tbsp whole grain Dijon mustard
1 tbsps balsamic vinegar
2 tsps dried basil
1 tsp dried dill weed
1 tsp horseradish
1 tsp salt
1 tsp black pepper
Cook wheat berries in a pressure cooker in broth for 45 minutes, or increase the broth 1/2 cup and bring to boil, then reduce and cover and cook for 2 hours or until liqiud is absorbed and berries are tender.
Cook the shelled edamame in boiling water as package instructions require.
Drain edamame and toss with wheat berries. Remove any excess liquid that is made from this process by straining both together in a collander. Mix in other vegetables.
Wisk all the ingredients for the dressing together and pour over salad. Stir to coat.
Refrigerate after salad has cooled and serve the next day.