Colorful Salad with Prunes, Feta and Orange Dressing

Prep Time45 Minutes

Calories per seving 360

Fat 9g

Cholesterol 10mg

Sodium 320mg

Carbohydrates 61g

Fiber 10g

Sugar 25g

Protein 13g

1/2 cup spelt
1/2 cup red lentils
1 1/2 cup Sunsweet prunes, divided
1/3 cup orange juice
5 tbsp raspberry vinegar
1 tbsp olive oil
1 small red chili pepper, halved and seeded
Salt and pepper
4 cups carrots, cut into matchsticks
1 each yellow and red bell pepper, sliced
4 cups baby salad greens
1/2 cup feta cheese, crumbled
1/3 cup pumpkin seeds, toasted
1/2 cup beetroot sprouts
1/2 cup watercress sprouts

Soak spelt in cold water for at least 6 hours or up to overnight. Strain and rinse spelt; cook in pot of boiling salted water for 25 to 30 minutes or until tender. Strain spelt and rinse; set aside.

Cook lentils in pot of boiling water for 8 to 10 minutes or until tender. Strain and set aside.

Chop 1 oz prunes. In blender, purée chopped prunes, orange juice, vinegar, oil and chili pepper until smooth. Season with salt and pepper.

Divide carrots, peppers, lentils, spelt, baby greens and remaining prunes among 4 bowls. Top with feta, pumpkin seeds, beetroot sprouts and watercress sprouts. Drizzle with prune dressing.