Spelt, Sugar Snap Pea, & Peach Salad
This unusual and fresh-tasting salad pairs beautifully with roasted chicken. For a gluten-free version, swap spelt for forbidden black rice.
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This unusual and fresh-tasting salad pairs beautifully with roasted chicken. For a gluten-free version, swap spelt for forbidden black rice.
Ingredients
2/3 cup organic spelt
2 cups water
8 oz. sugar snap peas
1 large peach, peeled, pitted, and diced*
1/3 cup chopped raw pecans
1 1/2 Tbs. blood orange olive oil
1 Tbs. raspberry vinegar
Salt & pepper to taste
- Handful shredded fresh mint leaves
Preparation
- Bring spelt and water to a boil in small saucepan. Reduce to a simmer, and cook until tender, about 55-60 minutes. Drain and cool.
- Steam peas until just past hard but still crisp, about 1½ minutes. Rinse under cold running water, and halve peas with sharp knife.
- In medium bowl, combine spelt, peas, peaches, and pecans. Drizzle with olive oil and vinegar, add salt & pepper, and toss lightly.
- Mound in serving bowl, and top with shredded mint.
Nutrition Information
- Calories 172
- Carbohydrate Content 22 g
- Cholesterol Content 0 mg
- Fat Content 9 g
- Fiber Content 4 g
- Protein Content 5 g
- Saturated Fat Content 1 g
- Sodium Content 7 mg
- Sugar Content 5 g