Spinach, Strawberry & Kamut Salad

• 1 cup Kamut, Dry
• 3-1/2 cups Water
• 1 teaspoon Vegetable Bouillon Granules
• 1 Tablespoon Olive Oil
• 2-1/2 Tablespoons Champagne Vinegar
• 1-1/2 teaspoon Dijon Mustard
• 1/2 teaspoons Salt
• 1/4 teaspoons Fresh Ground Black Pepper
• 3 slices Bacon, Cooked Until Crisp, Then Crumbled
• 1/4 whole Large Red Onion, Thinly Sliced
• 2 cups Baby Spinach Leaves, Stemmed And Chopped
• 7 whole Fresh Strawberries, Hulled And Quartered

1. Place kamut and water in a large saucepan and allow to soak for 2 hours. After soaking, bring to a boil over high heat, then add bouillon. Reduce heat to medium-low and allow to simmer, covered, for 45-60 minutes or until kernels are tender (they will still be chewy). Drain off the water and rinse the kamut under cool water, then place into a serving bowl.
2. In a medium sized bowl, whisk together olive oil, vinegar, mustard, salt, pepper and bacon crumbles. Pour the dressing over the kamut. Then fold in red onion and place in the refrigerator for one hour.
3. When kamut has chilled, fold chopped spinach and strawberries into salad and serve!
4. Nutrition Info per 3/4 cup: 177 calories, 6 g fat (3 g monounsaturated, 1 g polyunsaturated), 7 g protein, 25 g carbohydrates, 5 g fiber

kamut, water, vegetable bouillon granules, olive oil, vinegar, dijon mustard, salt, ubc, bacon, ubc, fresh strawberries

Taken from tastykitchen.com/recipes/salads/spinach-strawberry-kamut-salad/ (may not work)