Tomato and Cucumber Farro Salad

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

Yield:

Serves 4 (serving size: 3/4 cup)

Recipe from

Nutritional Information

Calories 97
Fat 4 g
Satfat 0.5 g
Sodium 330 mg

Ingredients

1 (8.5-ounce) package precooked farro (such as Archer Farms)
1 1/2 tablespoons fresh lemon juice
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 diced fresh tomato
1/2 cup diced cucumber
1/4 cup chopped fresh parsley leaves
1/4 cup chopped fresh mint
1/4 cup chopped green onions

Preparation

1. Heat farro according to directions.

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

3. Add cooked farro, tomato, cucumber, parsley, mint, and green onions to lemon juice mixture; toss to coat.

Note:

Kate Parham,

June 2012