Farro Salad with Cherry Tomato, Onion, and Almonds

If you have any remaining ingredients--figs, lettuce--that you don't want to pack for the return trip, use them here as sides.

Yield: Serves 4 (serving size: 1 1/2 cups salad)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 10 Minutes
Total: 38 Minutes

Nutritional Information

Amount per serving
  • Calories: 375
  • Fat: 16.7g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 7.7g
  • Polyunsaturated fat: 1.8g
  • Protein: 12g
  • Carbohydrate: 48g
  • Fiber: 8g
  • Cholesterol: 9mg
  • Iron: 3mg
  • Sodium: 217mg
  • Calcium: 67mg

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

Preparation

  1. 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. 2. Combine cooked farro, cucumber, tomatoes, onion, and parsley in a large bowl.
  3. 3. Combine vinaigrette and mascarpone in a bowl, stirring with a whisk. Pour over farro mixture, tossing to combine. Top with almonds.
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