Directions:
- Bring apprx 4 cups of water to a boil, add the Spelt and Kamut, return to boil.
- Reduce heat to low, cook covered until the kernals are tender (apprx 45 minutes).
- Drain well and set aside to cool.
- Whisk together the dressing ingredients,starting with the vinegar, honey & mustard, add the oil slowly whisking all the while, finally whisk in the shallots, ginger & cilantro.
- When the spelt & Kamut are at room temp mix in the cranberries, red pepper & sweet onion.
- Pour the dressing over the salad ingredients, mix well, Cover and refrigerate over night.
- Enjoy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 288.43 Kcal (1208 kJ) | ||
| Calories from fat | 72.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.09g | 12% | |
|---|---|---|---|
| Sodium | 16.71mg | 1% | |
| Potassium | 254.01mg | 5% | |
| Total Carbs | 50.9g | 17% | |
| Sugars | 19.03g | 76% | |
| Dietary Fiber | 5.92g | 24% | |
| Protein | 7.17g | 14% | |
| Vitamin C | 14.8mg | 25% | |
| Iron | 2mg | 11% | |
| Calcium | 19.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 265.22 Kcal (1110 kJ) | ||
| Calories from fat | 66.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.44g | 12% | |
|---|---|---|---|
| Sodium | 15.36mg | 1% | |
| Potassium | 233.57mg | 5% | |
| Total Carbs | 46.81g | 17% | |
| Sugars | 17.49g | 76% | |
| Dietary Fiber | 5.45g | 24% | |
| Protein | 6.59g | 14% | |
| Vitamin C | 13.6mg | 25% | |
| Iron | 1.9mg | 11% | |
| Calcium | 17.6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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