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.
Servings: 6 to 8
- 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
- 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
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.
1 Serving (When recipe serves 8):
- PROTEIN: 7 grams
- FAT: 6 grams
- CARBOHYDRATE: 22 grams
- CALORIES: 174
- FIBRE: 5 grams
- SODIUM: 80 mg