Yes, there is bacon in this salad. You may omit it if you like but it does add a spectacular quality.
Spinach, Strawberry & Kamut Salad
1 cup kamut
3 1/2 cups water
1 tsp vegetable bouillon
2 cups baby spinach leaves, stemmed and chopped
6-7 strawberries, quartered (unless they are enormous, then slice them smaller)
1/4 large red onion, thinly sliced
1 Tbsp olive oil
2 1/2 Tbsp champagne vinegar
1 1/2 tsp dijon mustard
1/2 tsp salt
1/4 tsp fresh ground black pepper
3 slices bacon, cooked until crisp, then crumbled
Place kamut in 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, until kernels are tender (they will still be chewy). Drain and rinse with cool water, then place into a serving bowl.
Whisk together olive oil, vinegar, mustard, salt, pepper, and bacon crumbles. Pour mixture over kamut, fold in red onion, and place in 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