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

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

Recipe by Cooking Light July 2014

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Recipe Summary test

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

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  • 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.
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