Farro, Cherry, and Walnut Salad

Farro is a quick-cooking grain with a mild flavor, perfect for a summer salad. Add juicy cherries, crunchy celery, and a mustardy dressing for the perfect accompaniment to grilled meat, poultry, or fish. If you can't find farro, you can substitute wheat berries, barley, or quinoa.

Yield:

Serves 8 (serving size: 2/3 cup)

Recipe from

Recipe Time

Total: 25 Minutes

Nutritional Information

Calories 256
Fat 10.6 g
Satfat 1.2 g
Monofat 4.4 g
Polyfat 3.9 g
Protein 7 g
Carbohydrate 37 g
Fiber 5 g
Cholesterol 0.0 mg
Iron 2 mg
Sodium 201 mg
Calcium 34 mg

Ingredients

5 cups water
1 1/2 cups uncooked farro
1/2 teaspoon salt, divided
3/4 pound sweet cherries, pitted and halved (about 2 cups)
2/3 cup diced celery
1/2 cup coarsely chopped walnuts, toasted
1/4 cup packed fresh flat-leaf parsley leaves
2 tablespoons fresh lemon juice
1 tablespoon whole-grain Dijon mustard
1 tablespoon honey
1/4 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil

Preparation

1. Bring 5 cups water to a boil in a large saucepan. Add farro and 1/4 teaspoon salt to boiling water; cook 15 minutes or until al dente. Drain; cool at room temperature 15 minutes. Combine farro, cherries, celery, walnuts, and parsley in a large bowl.

2. Combine lemon juice, mustard, honey, pepper, and remaining 1/4 teaspoon salt, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Pour dressing over farro mixture; toss to coat.

Note:

Ruth Cousineau,

June 2014