Spelt And Kamut Salad

• 1/2 cup spelt
• 1/2 cup kamut
• 1/2 cup dried cranberries
• 4 tablespoons sweet onions, finely chopped
• 1/4 cup red pepper, finely chopped
• 1 tablespoon jalapeno pepper, finely chopped (optional)
• Dressing
• 1 1/2 tablespoons rice vinegar
• 1 tablespoon honey (or a bit less)
• 3/4 teaspoon Dijon mustard
• 2 tablespoons olive oil
• 1 1/2 tablespoons shallots, finely chopped
• 1 teaspoon fresh ginger, grated
• 1 1/2 tablespoons cilantro, finely chopped

1. Bring apprx 4 cups of water to a boil, add the Spelt and Kamut, return to boil.
2. Reduce heat to low, cook covered until the kernals are tender (apprx 45 minutes).
3. Drain well and set aside to cool.
4. Whisk together the dressing ingredients,starting with the vinegar, honey & mustard, add the oil slowly whisking all the while, finally whisk in the shallots, ginger & cilantro.
5. When the spelt & Kamut are at room temp mix in the cranberries, red pepper & sweet onion.
6. Pour the dressing over the salad ingredients, mix well, Cover and refrigerate over night.
7. Enjoy.

spelt, kamut, cranberries, sweet onions, red pepper, jalapeno pepper, dressing, rice vinegar, honey, dijon mustard, olive oil, shallots, fresh ginger, cilantro

Taken from www.food.com/recipe/spelt-and-kamut-salad-409752 (may not work)