Farro, Cherry, and Walnut Salad
Recipe: #13399
July 27, 2014
"Farro is a quick-cooking grain with a mild flavor. This summer salad is great with grilled meat, poultry, or fish. If you can't find farro, you can substitute wheat berries or quinoa. When fresh cherries are out of season, try this with dried sweetened cranberries. From Cooking Light."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (282.3 g)
- Calories 281.3
- Total Fat - 12.6 g
- Saturated Fat - 1.7 g
- Cholesterol - 0.2 mg
- Sodium - 239.3 mg
- Total Carbohydrate - 36 g
- Dietary Fiber - 4 g
- Sugars - 9.2 g
- Protein - 8.9 g
- Calcium - 84.4 mg
- Iron - 3.7 mg
- Vitamin C - 30 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Bring water to a boil in a medium saucepan.
Step 2
Add farro and 1/8 teaspoon salt to boiling water; cook 20-25 minutes or until al dente.
Step 3
Drain; cool at room temperature 15 minutes.
Step 4
Combine farro, cherries, celery, walnuts, and parsley in a large bowl.
Step 5
Combine lemon juice, mustard, honey, pepper, and remaining 1/8 teaspoon salt, stirring with a whisk.
Step 6
Gradually add oil, stirring constantly with a whisk.
Step 7
Pour dressing over farro mixture; toss to coat.
Step 8
Serve at room temperature or chill in refrigerator until ready to serve.
Tips & Variations
No special items needed.
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