Arugula and Farro Salad with Peaches
Try this Arugula and Farro Salad with Peaches recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains honey
pescatarian
- 1/2 teaspoon sea salt
- pinch of kosher salt
- dressing:
- 1/4 cup chives chopped
- 2 peaches, chopped
- 2 teaspoons raw honey
- 6 ounces arugula
- 5 tablespoons unrefined cold-pressed extra-virgin olive oil
- 3/4 cup farro*
- 3 tablespoons champagne vinegar or white wine vinegar
- a few grinds freshly ground black pepper
- a sprinkle of chopped or sliced nuts such as almonds or walnuts (i used marcona almonds here)
- a sprinkle of cheese such as feta, gorgonzola or shaved manchego, parmesan or pecorino (i used shaved manchego here)
- Carbohydrate 53.2084242561365 g
- Cholesterol 0 mg
- Fat 0.230906852497026 g
- Fiber 0.608259043212593 g
- Protein 0.934617696131656 g
- Saturated Fat 0.0331405898734053 g
- Serving Size 1 1 Serving (87g)
- Sodium 153.270204570296 mg
- Sugar 52.6001652129239 g
- Trans Fat 0.0717200175972601 g
- Calories 209 calories
Place farro in a medium saucepan with water to cover by at least three inches and a pinch of salt. Bring to a boil, lower to a simmer and cook until tender, about 25 minutes. Drain well. If using right away, rinse with cold water to cool down.In a medium bowl or a glass jar with a fitted lid, combine all dressing ingredients.Place the arugula, farro, chives, and peaches in a serving bowl and drizzle with enough dressing to lightly coat. Toss gently.Add chopped nuts and/or crumbled cheese, if desired.
