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.

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

Details

Servings 2

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