Summer Farro Salad with Spiralized Zucchini, Onions, and Mozzarella
Try this Summer Farro Salad with Spiralized Zucchini, Onions, and Mozzarella recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 3
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
dairy free
pescatarian
- salt and pepper to taste
- 1.5 tablespoons extra virgin olive oil
- for the salad:
- for the dressing:
- 1 medium zucchini blade c noodles trimmed
- 1/2 tablespoon red wine vinegar
- 1/2 tablespoon freshly squeezed lemon juice
- 1 cup cooked farro
- 1/2 cup halved mozzarella balls
- 1/2 small red onion blade a noodles trimmed
- 1 basil chiffonade (about 8 basil leaves chopped)
- 1/2 cup jarred roasted red peppers drained and sliced into 1/4†thick slivers
- Carbohydrate 0.237723985415977 g
- Cholesterol 0 mg
- Fat 3.225 g
- Fiber 0.0101666668095674 g
- Protein 0.00965833332516866 g
- Saturated Fat 0.445308 g
- Serving Size 1 1 -4 (8g)
- Sodium 24.7489149091259 mg
- Sugar 0.227557318606409 g
- Trans Fat 0.0873329999999999 g
- Calories 30 calories
Place a large skillet over medium-high heat. Once the skillet is heated, add in the zucchini noodles and cook until warmed through and slightly softened, about 2 minutes. Set aside and if needed, drain into a colander first (if there is excess moisture released).Meanwhile, in a small mixing bowl, whisk together the red wine vinegar, olive oil, lemon juice, and season with salt and pepper.In a large serving bowl, combine the farro, mozzarella, zucchini noodles, onion noodles, basil, and roasted peppers. Pour over the dressing and toss thoroughly to combine. Taste and adjust with more salt and pepper, if needed. Serve.
