This hearty vegetarian main-dish salad features nutty, chewy farro tossed with two kinds of peas and fresh mixed greens. If you want to make sure you’re using whole-grain farro, look closely at the label. If the farro is pearled, it cooks more quickly and is delicious, but it won’t be whole grain because the bran is removed.
Farro provides quite a bit of protein in this recipe. To make this meal slightly more filling, up the protein content by serving with a fried egg on top or some sliced chicken.
Active time: 10 minutes Total time: 40 minutes
Lemony Farro-Vegetable Salad Ingredients Directions Bring a large pot of water to a boil. Add green peas and sugar snap peas; cook for 2 minutes. Using a slotted spoon, scoop peas into a strainer. Rinse with cold water to cool peas; drain well. Add farro to boiling water; cook until al dente or to desired degree of doneness, about 30 minutes. Rinse with cold water; drain well. In a large bowl, whisk together oil, lemon zest and juice, mustard, salt and pepper. Add farro, peas and spring mix; toss gently to combine. Sprinkle with cheese. Serves: 4 | Serving Size: 1 1/2 cups Nutrition (per serving): Calories: 307; Total Fat: 11g; Saturated Fat: 3g; Monounsaturated Fat: 5g; Cholesterol: 13mg; Sodium: 542mg; Carbohydrate: 42g; Dietary Fiber: 5g; Sugar: 3g; Protein: 11g Nutrition Bonus: Potassium: 87mg; Iron: 17%; Vitamin A: 52%; Vitamin C: 35%; Calcium: 10%
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