Farro Salad with Peas, Asparagus, and Feta
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 main-course servings
- 1/2 cup olive oil
- 1/2 cup chopped red onion
- 1/4 cup sherry wine vinegar
- 1 1/2 cups semi-pearled farro
- Carbohydrate 61 g(20%)
- Cholesterol 44 mg(15%)
- Fat 40 g(61%)
- Fiber 12 g(47%)
- Protein 21 g(42%)
- Saturated Fat 11 g(57%)
- Sodium 473 mg(20%)
- Calories 659
Preparation Cook farro in large saucepan of boiling salted water until just tender, about 10 minutes. Drain. Transfer to large bowl. Meanwhile, cook asparagus and sugar snap peas in another saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Add to farro with tomatoes, onion, and dill. Whisk oil and vinegar in small bowl. Season dressing with salt and pepper. Add dressing and feta to salad; toss to coat and serve. Market tip:Farro is an ancient Tuscan grain with a mellow, nutty flavor. You'll find it in some supermarkets, specialty foods stores, and Italian markets.
Preparation Cook farro in large saucepan of boiling salted water until just tender, about 10 minutes. Drain. Transfer to large bowl. Meanwhile, cook asparagus and sugar snap peas in another saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Add to farro with tomatoes, onion, and dill. Whisk oil and vinegar in small bowl. Season dressing with salt and pepper. Add dressing and feta to salad; toss to coat and serve. Market tip:Farro is an ancient Tuscan grain with a mellow, nutty flavor. You'll find it in some supermarkets, specialty foods stores, and Italian markets.
