Summer Farro Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
6 tbsp Extra Virgin Olive Oil 1 serving 1 med yellow onion (by TODD7623) , quartered1 stalk, large (11"-12" long) Celery, raw , halved5 cups water1.75 cup Italian Farrow6 tbsp (C) Vinegar, Red Wine (Gr Value) 6 ounces Chicken Breast (cooked), no skin, roasted .5 cup, chopped Onions, red 0.5 cucumber (8-1/4") Cucumber (with peel) , chopped3 oz Tomato, grape (3oz = appro 12 tomatoes) , quartered3 tbsp Basil, choppedSaltPepper
1. In a large sauce pan, heat tbsp. oil. Add yellow onion and celery, covwer over moderately low heat until barely softened, about 5 minutes. Add the faro and stir to coat with oil. Add the water and bring to a boil. Cover and simmer over low heat until faro is barely tender, about 5 minutes. SEason with salt. Cover and simmer until farro is al dente, about 10 minutes longer. Drain and discard the celery and onion.
IN a small bowl, whisk remaining oil with vinegar and salt/pepper. Fold into farro and chill until completely cool. Fold in red onion, cucumber, tomatoes, and basil, season with salt and pepper and ENJOY!
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user HSPROUSE928.
IN a small bowl, whisk remaining oil with vinegar and salt/pepper. Fold into farro and chill until completely cool. Fold in red onion, cucumber, tomatoes, and basil, season with salt and pepper and ENJOY!
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user HSPROUSE928.
Nutritional Info Amount Per Serving
- Calories: 349.3
- Total Fat: 22.6 g
- Cholesterol: 26.3 mg
- Sodium: 40.9 mg
- Total Carbs: 27.1 g
- Dietary Fiber: 4.1 g
- Protein: 12.1 g
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