Summer Salad II

½ c. each kamut and spelt, cook for 45 minutes.
Add chopped peppers, broccoli, zucchini, celery, green onion, and grated carrot (as preferred)
Add ½ c. dried raisons, currants or cranberries

Dressing:
2 T. rice, apple, or wine vinegar
1 t. honey
1 t. dijon mustard
3 T. olive oil
½ t. finely minced ginger, salt & pepper to taste. 
Add your favorite herbs too
Toss with salad and let sit for a few hours before serving. Keeps well for a few days.