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Kamut is another of those high-protein, high-fiber grains that we should all consume more of. It has a chewy texture and a nutty flavor, perfect for a summer salad!
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.
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.
When kamut has chilled, fold chopped spinach and strawberries into salad and serve!
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
A filling summer salad with grilled chicken, bacon, cashews, sliced almonds, pumpkin and sunflower seeds. It is dressed with a chipotle lime vinaigrette.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!