I am doing a salad swap with Fresh Express and every day I swap out a meal with a salad that can be a meal. Todays salad is a yummy spinach salad made with a heirloom wheat called spelt. Spelt is a chewy, nutty whole grain that is high in fiber and protein. I buy my spelt from Bob's Red Mill and if you don't happen to have spelt, you can use brown rice or wheat berries. My salad also has a sweet taste to it with dried cranberries added to it.
Spinach Spelt Salad with Cranberries
1/4 cup sweetened dried cranberries
1 tablespoon extra-virgin olive oil
1 onion, finely chopped
1 carrot, finely chopped
2 garlic cloves, pressed
1 ½ teaspoons finely mined fresh rosemary
2 cups cooked Bob’s Red Mill spelt
1 bag Fresh Express spinach leaves
Heat oil in a large skillet, and sauté onion and carrot for about 5-8 minutes, stirring frequently. Add garlic and rosemary and sauté for another minute or two. Remove from heat, add spelt and cranberries. Stir to combine.
Line plates with spinach leaves, and portion spelt mixture on top.
May be eaten warm or at room temperature.
For more information on the Fresh Express Salad Swap visit my blog post