Summer Spelt Medley
Recipe from
Better Homes and Gardens
Spelt is a high-fiber grain packed with protein. Toss it with garden-fresh vegetables for a nutritious salad.

Servings:
Makes 6 to 8 servings
Ingredients
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1-1/2 cupsuncooked speltsee savings

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watersee savings

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3/4 cupchopped red sweet peppersee savings

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3/4 cupchopped seeded cucumbersee savings

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1/2 cupshredded carrotssee savings

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1/2 cupsliced radishessee savings

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1/4 cupsliced green onionssee savings

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2/3 cuplow-fat mayonnaisesee savings

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2 tablespoonlemon juicesee savings

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1/4 teaspoonsaltsee savings

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1/8 teaspooncayenne peppersee savings

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Directions
1.
In a medium saucepan, combine spelt and enough water to cover by 2 inches. Bring to boiling; reduce heat. Simmer, uncovered, about 1 hour or until tender. Drain well and place spelt in a large bowl.
2.
Add sweet pepper, cucumber, carrots, radishes, and green onions to spelt; stir to combine. In a small bowl, whisk together mayonnaise, lemon juice, salt, and cayenne pepper. Add to spelt mixture and toss to coat. Cover and refrigerate at least 1 hour or up to 6 hours.
3.
Makes 6 to 8 servings
Nutrition information
Per serving: Calories 278, Total Fat 10 g, Saturated Fat 2 g, Cholesterol 9 mg, Sodium 272 mg, Carbohydrate 41 g, Fiber 5 g, Protein 7 g. Daily Values: Vitamin A 0%, Vitamin C 68%, Calcium 2%, Iron 12%. Exchanges: Vegetable .5, Starch 2.5, Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
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