Summer Spelt Salad
- 1 of 2 Drain spelt. Add to a pot with 6 cups water. Bring to a boil. Cover and reduce to a simmer; cook 40 minutes. (Cooking will take longer if grains are not soaked.) Drain and transfer to a large bowl.
- 2 of 2 In a small bowl, whisk together oil, vinegar, honey, salt and pepper. Pour half over warm spelt. Cool 30 minutes. Stir in tomatoes, radishes, tarragon and remaining dressing. Top with sprouts. Serve immediately or chilled.
Servings Per Recipe: 6
Per Serving: 393 mg sodium, 0 mg chol., 1 g sat. fat, 233 kcal cal., 8 g Fat, total, 37 g carb., 5 g fiber, 7 g pro.