Holiday Spelt Salad
- 1 of 3 In a large pot, combine spelt and 6 cups water. Bring to a boil. Cover and reduce heat to a low simmer. Cook 65 to 75 minutes, until tender. Drain and rinse under cool water.
- 2 of 3 In a large bowl, whisk vinegar, oil, salt and pepper. Stir in cooked spelt, arugula, pomegranate seeds and feta.
- 3 of 3 Note: Swap Kamut or farro for spelt, if desired. Cook according to package directions.
Servings Per Recipe: 8
Per Serving: 258 kcal cal., 38 g carb., 3 g sat. fat, 13 mg chol., 10 g Fat, total, 525 mg sodium, 8 g pro., 5 g fiber