Parsley-Farro Salad

Parsley-Farro SaladRecipe
Photo: Johnny Autry
If you can't find precooked farro, substitute precooked or boil-in-bag brown rice.

Yield:

Serves 4 (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 90
Fat 4 g
Satfat 0.5 g
Monofat 2.5 g
Polyfat 0.4 g
Protein 2.4 g
Carbohydrate 14.8 g
Fiber 2.2 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 329 mg
Calcium 12 mg

Ingredients

1 (8.5-ounce) package precooked farro (such as Archer Farms)
1 1/2 tablespoons sherry vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
1/2 cup coarsely chopped fresh parsley

Preparation

1. Heat farro according to directions.

2. Combine vinegar and next 5 ingredients (through garlic) in a medium bowl; stir with a whisk.

3. Add cooked farro and parsley to vinegar mixture; toss to coat.

Variation 1: Tomato and Cucumber Prepare base recipe through step 2, substituting 1 1/2 tablespoons fresh lemon juice for sherry vinegar. Add cooked farro, 1/2 cup diced fresh tomato, 1/2 cup diced cucumber, 1/4 cup chopped fresh parsley leaves, 1/4 cup chopped fresh mint, and 1/4 cup chopped green onions to lemon juice mixture; toss to coat. Serves 4 (serving size: 3/4 cup) CALORIES 97; FAT 4g (sat 0.5g); SODIUM 330mg

Variation 2: Basil and Corn Prepare base recipe through step 2. Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add 1 cup fresh corn kernels (about 2 ears) to pan; sauté 3 minutes. Add cooked farro, corn, and 1/2 cup chopped fresh basil to vinaigrette; toss to coat. Serves 4 (serving size: about 3/4 cup) CALORIES 157; FAT 7.9g (sat 1g); SODIUM 332mg

VARIATION 3: Onion, Feta, and Bell Pepper Prepare base recipe through step 2, omitting salt. Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add 1/2 cup diced red onion and 1/2 cup diced orange bell pepper to pan; sauté 2 minutes. Add cooked farro, onion, and bell pepper to vinaigrette; toss to coat. Fold in 1/4 cup crumbled feta cheese. Serves 4 (serving size: 3/4 cup) CALORIES 156; FAT 9.4g (sat 2.4g); SODIUM 136mg