Layered Spelt Salad
This is a salad-to-go recipe. Make it the night before and store in the refrigerator. Save time by using the vegetables left from dinner.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 2 1x
- Category: Salad
- Method: stove
- Cuisine: American
Ingredients
Scale
- ½ cucumber, diced
- ½ cup celery, sliced
- ½ cup red cabbage, shredded
- ½ cup broccoli, raw or cooked
- ½ cup spelt, cooked
- 2 tablespoons sunflower seeds
- 2 teaspoons olive oil
- 3 tablespoons plain yogurt
- ¼ teaspoon dried basil flakes
- ¼ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
Instructions
- Cook spelt: bring 3 cups water or stock to a boil, add one cup spelt. Cover the pan, reduce heat to low. Simmer 40-75 minutes (depending on if you soaked it ahead), until the grain is soft but still chewy. Drain off excess water. Store covered in the refrigerator. Can be stored up to a week.
- Dressing: in a small bowl, stir together the olive oil, yogurt, basil, oregano, salt and pepper.
- Salad: Layer spelt and vegetables in 2 Mason jars, top with dressing and sunflower seeds. Refrigerate until you’re ready to eat.
Notes
Cooked spelt can be stored a week in the fridge or frozen for 3 months, so cook some while while you’re doing other meal prep to make this salad super easy.
Nutrition
- Serving Size: half the recipe
- Calories: 210
Find it online: https://www.livebest.info/layered-spelt-salad/
