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This recipe was adapted from one that was originally published here. As noted in the original recipe, salad dressings are typically a ratio of 1 part vinegar (an acid) to 3 parts oil, but since this recipe uses orange juice as the acid rather than vinegar, and the orange juice is sweet, the ratio of acid to oil can be varied. You can adjust the amount of oil up or down based on your personal tastes. Cooking times above do not include time to cook the wheatberries.
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