Total Time
55mins
Prep 15 mins
Cook 40 mins

Found this in Family Circle magazine

Ingredients Nutrition

  • 1 12 cups kamut berries (khorasan wheat)
  • 12 lb broccoli floret, cut into bite size pieces
  • 1 cup edamame, shelled
  • 12 cup mayonnaise
  • 13 cup Greek yogurt
  • 14 cup parsley, chopped
  • 2 tablespoons dill, chopped
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon chives
  • 2 teaspoons Dijon mustard
  • 1 teaspoon sugar
  • 1 teaspoon garlic salt
  • 6 ounces Baby Spinach
  • 12 cup mixed sprouts (pea, adzuki, or lentil blend) (optional)

Directions

  1. Combine Kamut berries and 4 cups water in a bowl. Soak overnight.
  2. Drain Kamut and transfer toa large shallow pot. Add 4 1/2 cups lightly salted water and bring to a boil over high heat. Cover and reduce heat to medium. Simmer 35 minutes.
  3. Add broccoli and edamame to pot with Kamut. Cover and cook 5 minutes. Drain and rinse with cool water.
  4. Meanwhile, whisk together mayonnaise, yogurt, parsley, dill, lemon juice, olive oil, chives, mustard, sugar, and 1/2 tsp of garlic salt.
  5. In a large bowl, combine spinach, Kamut mixture, 3/4 cup of the dressing, and the sprouts if desired. Gently toss. Season with remaining 1/2 tsp garlic salt and toss again. Refrigerate any leftover dressing for another use.