Spring Farro Salad
Enjoy both greens and grains in this hearty springtime salad! Serving Size: ¾ cup / Yield: 6 servings
- 2 Tablespoons + 1 teaspoon Dijon mustard
- 3 Tablespoons lemon juice
- 1 teaspoon sugar
- 2 cloves garlic, minced
- ½ cup extra virgin olive oil
- ½ teaspoon cracked black pepper
- Salt to taste
- 1 bunch asparagus, sliced in 2” pieces
- 3 cups cooked farro
- 1 small fennel bulb, thinly sliced
- 2 celery stalks, chopped
- 5 green onions, white parts only, thinly sliced
- 2 cups baby arugula
- ½ bunch Italian parsley, finely chopped
- Salt and cracked black pepper to taste
- For the dressing, place Dijon, lemon juice, sugar, and garlic in food processor. Process for 10 seconds while pouring in the olive oil.
- For the salad, fill a small mixing bowl with 2 cups water and 1 cup ice and set aside. Bring 3 cups of water to boil in a saucepan. Immerse cut asparagus in the boiling water for 1 minute. Remove from water and immediately place in ice water bath.
- Combine farro, fennel, celery, green onions, arugula, and parsley in a large bowl.
- Drain asparagus and combine with farro salad mix and salad dressing in a large bowl. Season with salt and pepper to taste.
- Chill for at least 1 hour before serving.
Nutrition Information / Amount per serving
Protein 9 g
Total fat 18 g
Total Carbohydrates 37 g
Saturated fat 2.6 g
Dietary Fiber 4.3 g
Cholesterol 0.0 mg
Sodium 537 mg
For delicious recipes, nutrition tips, and cooking and nutrition classes, contact the Kendall Reagan Nutrition Center at (970) 495-5916 or see the KRNC website. More health tips are also available at the College of Health and Human Sciences Pinterest board. Lastly, don’t forget to sign up for the KRNC monthly newsletter!