Mediterranean Farro Salad

Mediterranean Farro Salad requires roughly 25 minutes from start to finish. For $1.53 per serving, you get a salad that serves 8. One serving contains 195 calories, 5g of protein, and 8g of fat. It is brought to you by Gimme Some Oven. 29303 people were glad they tried this recipe. A mixture of sun-dried tomatoes, red wine vinegar, lemon juice, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 86%, this dish is outstanding. Mediterranean Farro Salad, Mediterranean Farro Salad, and Mediterranean Farro Salad are very similar to this recipe.

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 15 minutes

 

Ingredients:

pinch of black pepper

1 large cucumber, seeded and finely-diced

1 cup uncooked farro, rinsed and drained

1/2 cup crumbled feta cheese

pinch of garlic powder

1 Tablespoon freshly-squeezed lemon juice

3 Tablespoons olive oil

half of a small red onion, finely diced (about 2/3 cup)

1/4 teaspoon dried oregano

1/4 cup finely-chopped fresh parsley

1 Tablespoon red wine vinegar

2/3 cup finely-diced roasted red peppers

pinch of salt

1/2 cup finely-diced sun-dried tomatoes

3 cups chicken or vegetable stock

Equipment:

sauce pan

mixing bowl

whisk

Cooking instruction summary:

To Make The Salad:Stir together stock and farro in a medium saucepan,and cook according to package instructions until al dente. Remove from heat, and drain off any extra stock once the farro is cooked. Let farro cool for at least 10 minutes.Transfer farro to a large mixing bowl, and add in remaining ingredients, including the vinaigrette. Toss until combined.Serve immediately, or cover and refrigerate for up to 2 days.To Make The Greek Vinaigrette:Whisk all ingredients together until combined. Use immediately.

 

Step by step:


1. To Make The Salad:Stir together stock and farro in a medium saucepan,and cook according to package instructions until al dente.

2. Remove from heat, and drain off any extra stock once the farro is cooked.

3. Let farro cool for at least 10 minutes.

4. Transfer farro to a large mixing bowl, and add in remaining ingredients, including the vinaigrette. Toss until combined.


Serve immediately, or cover and refrigerate for up to 2 days.To Make The Greek Vinaigrette

1. Whisk all ingredients together until combined. Use immediately.


Nutrition Information:

Quickview
194k Calories
5g Protein
7g Total Fat
27g Carbs
16% Health Score
Limit These
Calories
194k
10%

Fat
7g
12%

  Saturated Fat
2g
14%

Carbohydrates
27g
9%

  Sugar
5g
6%

Cholesterol
8mg
3%

Sodium
643mg
28%

Get Enough Of These
Protein
5g
11%

Vitamin K
40µg
39%

Manganese
0.53mg
27%

Fiber
5g
22%

Vitamin C
13mg
16%

Selenium
11µg
16%

Copper
0.26mg
13%

Phosphorus
126mg
13%

Potassium
409mg
12%

Vitamin A
538IU
11%

Magnesium
43mg
11%

Vitamin B3
1mg
10%

Vitamin B2
0.16mg
9%

Iron
1mg
9%

Vitamin B6
0.19mg
9%

Vitamin B1
0.12mg
8%

Calcium
77mg
8%

Zinc
1mg
7%

Folate
26µg
7%

Vitamin E
0.82mg
5%

Vitamin B5
0.42mg
4%

Vitamin B12
0.16µg
3%

covered percent of daily need
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Geomelophagia is someone who has the urge to eat raw potatoes.

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Mother Banana: Why didn't you go to school today? Little Banana: Because I didn't peel well.

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