PCC Methow Valley Salad

This salad is wonderfully hearty and full of delicious flavor. Copied directly from the PCC website.

Yield: 4 servings
Community Recipe from

Ingredients

  • .5 cup(s) Farro
  • 1 cup(s) Water
  • 3 tablespoon(s) Lemon juice
  • 1 teaspoon(s) garlic minced
  • 1 teaspoon(s) dill weed dried
  • 1 teaspoon(s) basil dried
  • 1 teaspoon(s) black pepper
  • .25 cup(s) olive oil
  • .25 cup(s) basil oil
  • .25 pound(s) Roma tomatoes diced
  • .5 whole(s) cucumber seeded
  • .25 cup(s) carrots shredded
  • .33 pound(s) chard and kale mix

Preparation


  1. Soak farro in water overnight. Bring water, pre-soaked farro and 1/2 teaspoon salt to a boil. Reduce heat to low and simmer, covered, for 45 minutes. Drain in a colander and let cool slowly at room temperature. Do not rinse. When cooled, place in a large bowl and refrigerate.

  2. Mix together lemon juice, garlic, dill, basil, remaining salt, pepper, and both oils until dressing is blended. Toss dressing with grain, tomatoes, cucumber and carrots.

  3. To serve, toss equal parts farro-vegetable mixture and loosely packed greens in a bowl.
October 2013

This recipe is a personal recipe added by tfoodie and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

PCC Methow Valley Salad Recipe at a Glance

More Recipes for Main Dishes

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy