Try this Greek Farro Salad recipe, or contribute your own.
Suggest a better description1. Combine farro, 1/4 teaspoon kosher salt and water in a medium saucepan over high heat; bring to a boil, reduce to a simmer, cover and cook for 13 minutes. Add asparagus and peas; cover, and continue to cook until farro and vegetables are tender, about 7 minutes more.
2. Drain any remaining water from pot; let farro cool to room temperature.
3. Meanwhile, in a small bowl or cup, whisk together oil, dill, lemon juice, lemon zest, garlic, remaining 1/2 teaspoon salt and pepper; pour dressing over farro mixture and toss to coat. Serve sprinkled with feta cheese and scallions. Yields about 1 heaping cup per serving.
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Serving Size: 1 Serving (253g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 62 | ||
Calories from Fat: 23 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 6.3mg | 2 % | |
Sodium 110.3mg | 4 % | |
Potassium 222.6mg | 6 % | |
Total Carbohydrate 7.1g | 2 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 4.1g | ||
Protein 4.1g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 62
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