I love making salad dressing, but I always keep a bottle on hand for emergencies. Reviewed by Dietitian Emily Lachtrupp, M.S.

6. To the bowl of wheatberries, add the cooked cabbage, most of the scallions, most of the toasted almonds, 1 teaspoon kosher salt, and 3 to 4 tablespoons of the dressing. Toss well and taste. Add ...

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