1. In a large pan, combine the wheat berries, salt, and 8 cups of water. Bring to the boil, reduce the heat to medium, and briskly simmer for about 1 hour, or until the wheat berries are chewy but not starchy in the middle. (The only way to know they’re done is to bite one.) When done, drain berries and rinse with cold water.
2. For the dressing, combine the orange juice and zest, lemon juice, shallot, olive oil, and pepper in a small bowl, and set aside.
3. In a large bowl, combine the cooled wheat berries, almonds, feta, spinach, tomatoes, and the vinaigrette and toss gently to combine.

1. To make the vinaigrette, combine the vinegar, oil, orange juice and honey. Stir together and set aside. 
2. Lay out fresh, clean arugula in the center of a plate.
3. Cut the watermelon into chunks and arrange on one side of the arugula.
4. Peel and slice the orange, laying the slices on the other side of the arugula.
5. Cut the mint and basil into thin pieces and spread over the entire salad.
6. Sprinkle feta cheese over the arugula.
7. Serve with the orange-balsamic vinaigrette.

1. Preheat the oven to 300°.
2. Wash the arugula well to remove all sand and dirt. Spin or gently pat dry and set aside in a large bowl.
3. Put the pine nuts on a baking sheet and toast for about 10 minutes, watching closely so they do not burn, until lightly browned. Let cool.
4. Add the mozzarella and pine nuts to the arugula and drizzle with oil. Toss the salad so that all the ingredients are lightly coated with oil, then season lightly with salt to taste. Serve immediately.

1. Heat the grill to medium-high.
2. Carve the romaine lettuce in half lengthwise. Leave the stem on, to hold the leaves together. Rub the lettuce halves all over with the olive oil.
3. Grill the lettuce halves for about 3 minutes per side, or until grill marks begin to appear.
4. Divide between two serving plates; sprinkle with the balsamic vinegar, then with the toasted sunflower seeds and pine nuts. Salt and pepper the lettuce to taste, and serve.

1. In large bowl, combine tomatoes, cucumber, red onion, parsley, and mint.
2. In small bowl, whisk together vinegar, oil, and mustard. Add to tomato mixture and toss to coat.
3. Season to taste with salt and black pepper. Serve chilled or at room temperature.

1. Using a food processor fitted with the coarse shredding blade, shred carrots. Combine carrots, cranberries, and walnuts in large bowl.
2. A handful at a time, squeeze shredded ginger into medium bowl to extract juice. (You should have about 2 tablespoons ginger juice.) Add shallot and vinegar. Gradually whisk in oil. Pour over carrot mixture and mix well. Cover and refrigerate to soften cranberries, about 1 hour. (Salad can be made up to 2 days ahead.)
3. Season with salt and pepper to taste. Serve chilled.

1. For dressing, combine all dressing ingredients and whisk.

2. Remove tough asparagus ends, cut on the diagonal into 1-inch pieces, and blanch.

3. Put asparagus, tomatoes, oranges, and romaine in large bowl. Toss gently with dressing, and serve. 

Chef A’s Tip: Be creative! Feel free to forge new fusions. Do you prefer balsamic over red wine vinegar? Go for it! Did you just pick up gorgeous strawberries from the market? Use them instead of oranges for this salad. Remember Pritikin Chef Anthony’s mantra: "If you like foods individually, chances are you will love them when they’re combined." It’s all about discovering new taste treats!

1. In a small bowl, combine all dressing ingredients.
2. In a large bowl, combine vegetables and apple. Add dressing and mix well. (This will stay fresh for a few hours if well covered.)

1. Combine lentils and enough water to cover by 3 inches in a medium pot. Bring to a boil, reduce heat to low, and simmer until just tender, about 15 to 17 minutes. Strain.
2. Whisk together oil, lemon juice, parsley, [q:3/4] teaspoon salt, and [q:1/2] teaspoon pepper in a large bowl. Add cucumbers, tomato, onion, and bell pepper. Gently stir in cooled lentils, being careful not to break them apart. Season with additional salt, pepper, and lemon juice to taste. Serve room temperature or chilled.

1. Divide lettuce between two large containers. In each container, arrange half the tomato, avocado, turkey, eggs, and blue cheese (if using) in rows on top of lettuce.
2. To make dressing, divide soy sauce, balsamic vinegar, and olive oil between two small containers. Put on lids and shake well.