Farro Salad with Peas and Feta
Ingredients
Lemon Vinaigrette
-
¼
cup
olive oil
-
2
tablespoons
lemon juice
-
1
clove
garlic, minced
-
¼
teaspoon
Dijon mustard
-
¼
teaspoon
minced fresh thyme
-
to taste
salt and freshly ground black pepper
Salad
-
1
tablespoon
olive oil
-
2
cups
farro, semi-pearled or pearled
-
3½
cups
water
-
to taste
salt and freshly ground black pepper
-
1
cup
frozen peas, thawed
-
3
cups
arugula
-
3
tablespoons
minced fresh dill
-
4
ounces
feta cheese
Instructions
- Whisk together olive oil, lemon juice, garlic, Dijon mustard, thyme, and salt and pepper in a large bowl to make the vinaigrette.
- Heat olive oil in a medium saucepan over medium-high heat, then add farro and cook for 2-3 minutes.
- Add water and salt, bring to a boil, then reduce heat and simmer until farro is tender, about 15-18 minutes.
- Drain the farro and spread it out on a baking sheet to cool.
- Combine cooled farro, peas, arugula, dill, and additional salt and pepper in the bowl with the vinaigrette, then toss to combine.
- Sprinkle with feta before serving.
Nutrition Facts (estimated)
Servings
10
Calories
391
Total fat
14g
Total carbohydrates
57g
Total protein
11g
Sodium
228mg
Cholesterol
17mg
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