Colorful Farro Salad
2012-12-27
- Servings : 6
- Prep Time : 15m
- Cook Time : 20m
- Ready In : 35m
Here is a light, healthy meal to help you detox from all that holiday food! To me, nothing is more refreshing and nutritious than a big grain salad – you have your grain, your vegetables and your protein from the beans all in one bowl – who needs more! Farro is a member of the wheat family, and has pleasantly chewy texture. It is relatively inexpensive, but if you buy it from the bulk bins at the store it’s even cheaper!
Ingredients
- 1 ½ cups uncooked Farro
- 4 ½ cups Vegetable Broth
- 1 Red Tomato, diced
- 1 Yellow Tomato, diced
- 2 large Green Onions, sliced diagonally
- 1 cup Fresh Spinach, packed
- ½ cup Black Olives, sliced
- ¼ Cup Kalamata Olives, sliced in half
- 1 ½ cups cooked Kidney Beans
- ½ cup Olive oil
- ¼ cup Lemon Juice
- 1 tsp dried Basil
- Sea salt and Pepper, to taste
Method
Step 1
First, make the dressing: Whisk together the Oil, Lemon Juice, Salt, Pepper and Basil; Set aside.
Step 2
Bring Veg broth to a boil, add Farro. Boil, without stirring, until liquid is absorbed, about 20-25 minutes. Drain off any liquid that may remain and place in a large bowl. Pour the dressing over the Farro while still hot and mix thoroughly.
Step 3
Add remaining ingredients and toss well. Refrigerate a couple hours before serving.
Average Member Rating
(3.9 / 5)
12 people rated this recipe