Make a meal out of your salad, and fill up on high-fiber, colorful plants with an egg for a protein boost. Farro is a healthy whole grain full of nutty flavor. The lemony, herb-y dressing in this recipe is low-fat, with just a bit of olive oil for flavor and healthy fat.
Active time: 20 minutes Total time: 50 minutes
Big Salad With Farro and Eggs Ingredients Directions Cut the eggs into 4 wedges, reserve. Cook the farro by placing it in a small pot with 2 cups of water, bringing to a boil, then reducing heat to medium-low and simmering until the farro is tender, 25 minutes for semi-perlato, longer for whole grain. Drain, then let cool completely. Place the vegetable stock in a small pot, reserving 1 tablespoon stock in a cup for later. Add thyme to the pot, set over medium-high heat and bring to a boil. Add the cornstarch to the reserved broth and whisk with a fork until dissolved, then whisk mixture into the hot stock in the pot. Stir constantly until the liquid is thickened. Remove from heat and stir in the honey, let cool. When cooled, whisk in the lemon juice and olive oil. Set up a steamer and steam the green beans for 4 minutes; let cool. To serve, place 2 cups of romaine on each plate, then cover each with 6 tablespoons of the cooked farro, 1 cup green beans and 1/2 cup grated carrot. Arrange egg wedges on top, and drizzle with 1/3 cup dressing per plate. Serve immediately. Serves: 2 | Serving Size: 1 salad, 3 3/4 cup Nutrition (per serving): Calories: 370; Total Fat: 20g; Saturated Fat: 4g; Monounsaturated Fat: 10g; Cholesterol: 211mg; Sodium: 135mg; Carbohydrate: 39g; Dietary Fiber: 7g; Sugar: 12g; Protein: 11g
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