Spelt and Edamame Salad (I have not tried this yet.)
This recipe comes from one of the winners of our "Every Meal of the Day" recipe contest, which was hosted by Cooking Light Magazine.
3 cups cooked Spelt Berries
1 - 16 oz. bag frozen, shelled Edamame (Soy Beans)
1 - 15 oz. can diced Tomatoes
3/4 cup crumbled Feta Cheese
2 chopped Green Onions
2 Tbsp. Extra Virgin Olive Oil
Salt and Pepper, to taste
1 Tbsp. Balsamic Vinegar
To cook the spelt berries, simply place 3/4 cup dry spelt berries and 3 cups water into a pan and bring to a boil. Then lower heat, cover and simmer for about 45 minutes or until spelt is chewy and soft. Drain, if necessary, and let cool. This will yield about 3 cups cooked spelt.
Cook shelled edamame according to package directions. Drain and let cool.
In a large bowl, mix all ingredients together. Season gently with salt and pepper to taste. Makes 12 Servings.
Note: This salad is very easy and versatile. You can also used cooked barley or quinoa grain in place of the spelt berries. You can also substitute fresh grated parmesan instead of feta cheese.
Serving Size: 98g
Calories 140, Calories from Fat 50, Total Fat 6g, Saturated Fat 6g, Cholesterol 10mg, Sodium 135mg, Total Carbohydrate 15g, Dietary Fiber 4g, Sugars 2g and Protein 7g.
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