Salads make a great summer meal; I often eat them once or twice a day. However, as we headed into August, I began to want a change from my usual salads. So, I dug through a stack of recipe clippings and found an old Cooking Light recipe (from the days of their Inspired Vegetarian section) for a spelt salad with mint, parsley, artichoke hearts, and cannellini beans. It turned out to be a great pick: the spelt has a nice, nutty flavor; the mint and parsley blend smoothly to create a pleasant herb taste; and who can resist artichoke hearts? (I think they are a close runner-up for "vegetarian bacon.") Plus, the recipe uses canned beans and artichoke hearts; the only real cooking involved is simmering the spelt for 30 minutes. Which is perfect for a salad in August.
Salads make a great summer meal; I often eat them once or twice a day. However, as we headed into August, I began to want a change from my usual salads. So, I dug through a stack of recipe clippings and found an old Cooking Light recipe (from the days of their Inspired Vegetarian section) for a spelt salad with mint, parsley, artichoke hearts, and cannellini beans. It turned out to be a great pick: the spelt has a nice, nutty flavor; the mint and parsley blend smoothly to create a pleasant herb taste; and who can resist artichoke hearts? (I think they are a close runner-up for "vegetarian bacon.") Plus, the recipe uses canned beans and artichoke hearts; the only real cooking involved is simmering the spelt for 30 minutes. Which is perfect for a salad in August.
