Rating: 4.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 2

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

Tiffany Vickers Davis and Phillip Rhodes
Recipe by Cooking Light July 2014

Gallery

Recipe Summary

hands-on:
10 mins
total:
38 mins
Yield:
Serves 4 (serving size: 1 1/2 cups salad)
Advertisement

Ingredients

Ingredient Checklist

Directions

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

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

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

Nutrition Facts

375 calories; fat 16.7g; saturated fat 3.3g; mono fat 7.7g; poly fat 1.8g; protein 12g; carbohydrates 48g; fiber 8g; cholesterol 9mg; iron 3mg; sodium 217mg; calcium 67mg.
Advertisement
Advertisement