Mediterranean Spelt Grain Salad with Arugula and Walnuts

Ingredients

• Salt

  Table

  1 dash or 0.4g

• Arugula

  Raw

  2 cup or 40g

• Cherries

  Sweet, canned, pitted, heavy syrup, drained

  1 cup or 179g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Walnuts

  Nuts, english

  ¾ cup pieces or chips or 90g

• Parsley

  Raw

  ½ cup or 30g

• Mints

  Candy & Mints - Lance Fresh

  25g

• Dill

  Fresh

  ¼ cup sprigs or 2g

• Feta cheese

  100g

• Spelt

  Uncooked

  1 cup or 174g

• Dressing Greek

  Compliments

  5 tbsp or 75g

Directions

1. Cook the spelt. Bring 3 cups of water, seasoned with kosher salt, to a boil. Add the spelt and lower the heat to medium. Simmer for 20 to 40 minutes, depending on the kind of splet you are using. The spelt will have absorbed the water but use a sieve to fully drain. If you like, spread the spelt on a tray or sheet pan and pat dry with a paper towel.
2. Make the dressing using this Greek salad dressing recipe.
3. Toss the salad together. In a mixing bowl, combine the farro (still somewhat warm) with the arugula, tomatoes, onions, peppers, walnuts, and fresh herbs. Pour the salad dressing, then toss well. Taste and adjust seasoning. Finish with a sprinkle of feta cheese to your liking.
4. (source: https://www.themediterraneandish.com/farro-salad-recipe/)