SPELT****Spelt and Arugula Salad with Basil
By Unblond1
Very good for both. Dan picked around his arugula but leave it in, I liked the texture contrast.
- 2
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Ingredients
- 1/4 cup spelt
- 2 cups water
- pinch of salt
- 1 shallot, finely minced
- 2 tsp. red-wine or basil vinegar
- 10 cherry tomatoes, halved and seeded if desired
- 2 green onions, sliced
- 6 kalamata or nicoise black olives, pitted and halved
- 1 cup arugula and spinach blend
- 1 tbsp. fresh basil, chiffonade
- 1 tbsp. extra-virgin olive oil
- salt and pepper
Preparation
Step 1
* Boil spelt in water with a pinch of salt, about 1 hour or until spelt is done to taste.
* In a bowl, combine remaining ingredients except arugula and spinach.
* Drain spelt and add to contents of bowl, mix well and set aside at room temperature until ready to serve.
* Just before serving, stir in arugula and spinach and serve.
*NUTRITION:*
* Calories - 145
* Fat - 6.1
* Sat Fat - .3
* Carbs - 23.5
* Fibre - 4.5
* Protein - 3.9