farro vegetable salad
Recipes

Meatless Monday: Farro Vegetable Salad

Choosing healthy foods and managing how much you eat help you control your blood sugar levels and maintain a healthy lifestyle. If you’re tired of the same-old same old when it comes to getting your healthy eating on, we recommend this tasty farro vegetable salad for a fiber-filled, low-calorie option.

Farro Vegetable Salad
1 (16 oz.) package farro
2 asparagus bundles (2 cups, chopped )
1 (10.5 oz.) container of cherry tomatoes
1/2 small red onion
2 yellow bell peppers
1 bundle of parsley leaves

Vinaigrette Dressing
¼ cup olive oil
1 cup fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon garlic powder
¼ teaspoon onion powder
1/2 teaspoon smoked paprika
1 teaspoon dried oregano leaves

Follow package directions to cook the farro, drain and cool. Dice bell peppers, onion and parsley. Cut cherry tomatoes into halves. Remove hard stems from asparagus. Then blanch and dice asparagus. For the dressing: In a separate small bowl, mix the olive oil, lemon juice, Dijon mustard, honey and spices. In a large bowl combine the farro, cherry tomatoes, onion, bell peppers, parsley, asparagus and the vinaigrette dressing. Serves 8

Cooking Tip: Blanching includes placing the vegetable in boiling water for 1 to 2 minutes, followed by placing it in ice water to stop the cooking process.

Nutritional Information—calories: 265; total carbohydrate: 38 g; dietary fiber: 7 g; protein: 7 g; total fat: 8 g; saturated fat: 1 g; sodium: 2 mg

 

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