Egg, Spinach, and Spelt Salad with Green Garlic Dressing

By garciamoss

Ingredients

• For the salad:
• 4 cups lightly packed spinach
• 1 cup cooked and cooled spelt (1/2 cup uncooked spelt)
• 3 tablespoons roasted sunflower seeds
• 1/4 cup sun-dried tomatoes
• 1/4 cup black olives
• 2 hard-boiled eggs, sliced
• For the dressing:
• 1 stem green garlic, white and light green parts only
• 1/4 cup olive oil
• 2 tablespoons champagne vinegar
• 1 tablespoon honey
• 2 teaspoons lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Details

Adapted from thekitchn.com

Preparation

Step 1

In a bowl, toss together the spinach, spelt, sunflower seeds, sun-dried tomatoes, and black olives. In a blender, pulse the green garlic until in small pieces. Measure in the remaining dressing ingredients and run the blender until the dressing is smooth and emulsified. Taste and adjust salt and pepper as desired.

Divide the salad into two bowls and top with sliced egg and a drizzle of the green garlic dressing. Store any unused dressing in the refrigerator.