Summer Greens and Grain Salad

This tasty salad keeps well for a couple of days in the refrigerator. Farro is a nutty, chewy grain that retains its texture in a salad.

Preparation Time:

Cooking Time:

Servings: 6 to 8

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Ingredients

Dressing:

  • 1 clove garlic, minced
  • 1 tsp (5 mL) finely grated lemon rind
  • 2 tbsp (25 mL) fresh lemon juice
  • 2 tbsp (25 mL) olive oil
  • 1/4 tsp (1 mL) each salt and black pepper
  • 1/8 tsp (0.5 mL) cayenne pepper

Salad:

  • 1 cup (250 mL) farro
  • 1 cup (250 mL) each sliced diagonally in half Ontario Green and Yellow Beans
  • 1/2 cup (125 mL) fresh Ontario Peas
  • 2 Ontario Green Onions, thinly sliced
  • 2 Ontario Radishes, cut in half then sliced into half moons
  • 1/2 cup (125 mL) mini Ontario Bocconcini, (about 10), thickly sliced
  • 1/3 cup (75 mL) fresh Ontario Mint Leaves, coarsely chopped

Instructions

Dressing: In small bowl, whisk together garlic, lemon rind, lemon juice, oil, salt, pepper and cayenne.

Salad: In large pot of salted boiling water, cook farro for 25 minutes or according to package directions until tender but slightly chewy. Add beans and peas for last 2 minutes of cooking. Drain and rinse under cold water; pat dry with paper towels. Place farro mixture into medium bowl. Add onions, radishes, bocconcini and mint. Drizzle with dressing and toss. Refrigerate leftovers.

Nutritional information

1 Serving (When recipe serves 8):

  • PROTEIN: 7 grams
  • FAT: 6 grams
  • CARBOHYDRATE: 22 grams
  • CALORIES: 174
  • FIBRE: 5 grams
  • SODIUM: 80 mg