I just had a spelt and beet salad with a few spinach leaves and a sprinkling of feta cheese at Al di la, a restaurant in Brooklyn. It was tossed very simply with a little oil, lemon and salt. It made me think that, in addition to keeping greens on hand, it’s a great idea to make grains (barley, quinoa) each week that can serve as building blocks for hearty salads.


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