Spelt Salad

Andrea made a Spelt Salad to complement her Kidney Bean Casserole. It is another German dish. Andrea brought this Spelt Salad to the community kitchen potluck before.

Spelt is in the family of wheat. It has a moderate amount of gluten, thus suitable for baking. Spelt which is made into bread, biscuits, crackers and pasta can be found in health food stores.

The Spelt Salad can be a meal by itself. It has lots of vegetables, grains and eggs in it. Someone commented that this salad makes your jaw works out quite a bit as the spelt is quite crunchy and chewy.

Ingredients

• 2 cups spelt kernels
• 2 large red/yellow peppers, cubed
• 2 cups dill pickles, drained, cubed, reserve brine
• 200g cheese (e.g. cheddar), cubed
• 3 hardboiled eggs – optional, cubed
• 1/2 English cucumber, cubed
• 1/2 onion, finely chopped
• chives – optional

Click on Read More for the instructions.

Instructions

Rinse the spelt kernels.Bring 5 cups of water to a boil, add a teaspoon of salt. Add the spelt kernels into the salted boiling water and cover. Lower the heat to simmer for 35 to 45 minutes. Drain and allow to cool.

Combine all chopped ingredients in a large bowl.

To make the hard boiled eggs, place the eggs in a pot of cold water.Bring the water to a boil. Remove the pot from the heat, cover and let stand for 12 to 15 minutes. Rinse the eggs under cold running water to cool off the egg before you peel them. Chopped the eggs into cubes and add to the rest of the ingredients.

To make the salad dressing, add 1 tablespoon of vegetable oil (not olive oil as it’s Italian) to the dill pickle brine. Season with salt and black pepper.For best result, allow the salad to marinate for a few hours or overnight in the refrigerator. Andrea, thank you for sharing with us again.

• Community Kitchen
• Recipe
• Salad
• Spelt