Recipes: Salads

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Spelt Berry Salad with Farmer’s Market Veggies

saladRecipe submitted by Carol W. of Chappaqua, NY for the Mambolicious Recipe Contest 2009.

I love this salad because it keeps for days in the fridge. You can even freeze leftover for another time. It’s really healthy too and great topped with sliced avocado or sweet potato. I eat this salad for a meal, or as a snack in a smaller portion. Also, it’s super-duper savings savvy because it can really be made with any ingredients that just happend to be in your fridge or pantry (especially the ones that are about to go bad if you don’t use them up)! Some other ingredients options might be nuts or seeds, cucumbers, peppers, roasted red peppers from a jar, parmesean cheese, any type of salad green, steamed broccoli, edamame, corn, etc.


For spelt berries:

  • 1 cup spelt berries, rinsed in a fine mesh strainer
  • 5 cups water
  • 1 good pinch sea salt

For Salad:

  • 1 clove garlic, minced
  • 3 Tbsp. San J Tamari
  • 2 Tbsp. chopped red onion
  • 1 carrot, sliced, chopped, or cut into matchsticks
  • 1 celery stalk, chopped
  • 2 red radishes, sliced thin
  • 1 handful cilantro leaves (or parsley), chopped
  • 2 scallions, chopped
  • 1 large handful baby arugula leaves
  • 3 Tbsp. toasted sesame seeds
  • 2 Tbsp. toasted sesame oil


  1. For spelt berries:
  2. In a pot, bring spelt berries and water to a boil. Add sea salt and simmer 1 hour. Drain.
  3. For salad:
  4. In a large bowl add garlic and soy sauce. Stir. Add remaining ingredients and stir well. Taste. Add more sesame oil and soy sauce to taste.

Servings: 4

Prep Time: 15 minutes

Cook Time: 1 hour

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