Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Spelt Wheat, Pear, and Watercress Salad
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- Level: Easy
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 272
- Total Fat
- 17 g
- Saturated Fat
- 4 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 5 g
- Sugar
- 15 g
- Protein
- 8 g
- Cholesterol
- 19 mg
- Sodium
- 582 mg
- Level: Easy
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 272
- Total Fat
- 17 g
- Saturated Fat
- 4 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 5 g
- Sugar
- 15 g
- Protein
- 8 g
- Cholesterol
- 19 mg
- Sodium
- 582 mg
Ingredients
Directions
- Bring a generously salted medium saucepan of water to a boil. Add the spelt and return to a boil, adjust the heat to maintain a simmer, cover, and cook until the berries are tender but not mushy 15 to 20 minutes. Drain and set aside.
- Put the lemon juice in medium bowl. Thinly slice both the pears, and fennel lengthwise, with a mandoline into the bowl. Toss with the lemon juice. Add the spelt berries, watercress, and olive oil and toss to dress evenly. Season with salt and pepper.
- Divide salad among 4 plates and, using a vegetable peeler, shave the Gruyere or Gouda cheese over each plate. Serve.
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