Sprouted Spelt Salad with Asparagus and Parmesan
Sprouted Spelt Salad with Asparagus and Parmesan
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Sprouted Spelt Salad with Asparagus and Parmesan
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Ingredients
- 2 Cups Sprouted Spelt Berries Can substitute Einkorn
- 3/4 Pound Fresh Organic Asparagus Trimmed
- 1 Cup Red and Yellow Organic Cherry Tomatoes Halved
- 3/4 Cup Chopped Toasted Walnuts
- 3/4 Cup Dried Cranberries Organic and naturally sweetend
- 1/2 Cup Chopped Fresh Organic Parsley
- 1/3 Cup Chopped fresh organic chives
- 1/4 Cup Organic balsamic vinaigrette or to taste
- 1 Cup Shaved or shredded Parmesan Cheese divided
Servings:
Units:
Instructions
- Soak spelt berries in a large bowl of filtered water for 10-12 hours to rehydrate. Drain.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling stir in the drained spelt and return to a boil.
- Reduce heat to medium and cook the berries uncovered, stirring occasionally for 20 minutes. Reduce heat to low, cover, and continue simmering until tender, about 30 additional minutes. Drain and allow to cool.
- Bring a large pot of lightly salted water to a boil. Add the asparagus and cook uncovered until tender, about 3 minutes. Drain in a colander then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus is cold, drain well and chop. Set aside.
- Place spelt berries, asparagus, tomatoes, walnuts, cranberries, parsley, and chives in a large bowl. Drizzle the balsamic vinaigrette over and sprinkle with about ¾ cup Parmesan cheese. Toss well. Top with remaining ¼ cup of cheese. Serve at room temperature.
Recipe Notes
Layer the ingredients in a mason jar for on the go-sprouted energy.
Adapted from the original recipe found on www.allrecipes.com
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