Spelt Berry Salad with Farmer's Market Veggies

Spelt berries taste very similiar to whole wheat berries or barley. Both of which could be substituted for the spelt berries in the salad.

Basically I made this salad with the veggies in my fridge. So use whatever you have on hand. Other options include toasted nuts and seeds, any type of salad green, beets, roasted red peppers, corn, edamame, cucumbers, mushrooms, etc.

This salad keeps for days in the fridge - great for lunch topped with sliced avocado, a yummy snack, or for dinner with a baked sweet potato and soup.

To make spelt berries
- 1 cup spelt berries, rinsed in a fine mesh strainer
- 5 cups water
- 1 good pinch sea salt
- In a pot, bring spelt berries and water to a boil. Add sea salt and simmer 1 hour. Drain.

Salad Ingredients:
- 1 clove garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons 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 tablespoons toasted sesame seeds
- 2 tablespoons toasted sesame oil

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.

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