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Farro Salad with Cherry Tomato, Onion, and Almonds

Hands-on time 10 mins
Total time 38 mins
Yield Serves 4 (serving size: 1 1/2 cups salad)
If you have any remaining ingredients--figs, lettuce--that you don't want to pack for the return trip, use them here as sides.

Ingredients

  • 9 ounces uncooked pearled farro
  • 1 1/2 cups sliced, halved cucumber (half moon)
  • 1 1/2 cups quartered cherry tomatoes
  • 1/2 cup vertically sliced red onion
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/4 cup Multipurpose Vinaigrette
  • 1 tablespoon mascarpone cheese
  • 1/4 cup lightly salted, smoked almonds, chopped

Nutrition Information

  • calories 375
  • fat 16.7 g
  • satfat 3.3 g
  • monofat 7.7 g
  • polyfat 1.8 g
  • protein 12 g
  • carbohydrate 48 g
  • fiber 8 g
  • cholesterol 9 mg
  • iron 3 mg
  • sodium 217 mg
  • calcium 67 mg

How to Make It

  1. Cook farro according to package directions, omitting salt; drain in a colander. Rinse with cold water for 30 seconds; drain. Cool to room temperature.

  2. Combine cooked farro, cucumber, tomatoes, onion, and parsley in a large bowl.

  3. Combine vinaigrette and mascarpone in a bowl, stirring with a whisk. Pour over farro mixture, tossing to combine. Top with almonds.