Arugula & Wheat Berry Salad with Cilantro-Tahini Dressing

Warm oil in a large skillet over medium-low heat. Add onion slices, season lightly with salt and cook, stirring occasionally, until onion is golden and caramelized, about 6 minutes. Adjust temperature as needed to prevent burning.

In a food processor, combine caramelized onion with remaining dressing ingredients. Blend until smooth.

While onions are caramelizing, cook wheatberries according to package directions (you should have about 1 cup cooked). Transfer to a medium-sized mixing bowl to cool. When cool, add arugula, mint, sugar snap peas, olives and raisins.

Drizzle salad with dressing and toss. (You may not use it all. Cover and refrigerate extra dressing for another use.) Serve.