Made a few modifications to suit my families' tastes. Subbed 1/3 C toasted pine nuts for the walnuts. For the dressing did 1/4 C honey balsamic vinegar and 3T EVOO then salt and pepper to taste. The salad was light and bright - great for dinner and will make an excellent lunch as well.
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.
More From Cooking Light
- Calories: 256
- Fat: 10.6g
- Saturated fat: 1.2g
- Monounsaturated fat: 4.4g
- Polyunsaturated fat: 3.9g
- Protein: 7g
- Carbohydrate: 37g
- Fiber: 5g
- Cholesterol: 0.0mg
- Iron: 2mg
- Sodium: 201mg
- Calcium: 34mg
- 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
- 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.
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