A Mediterranean Farrow Salad
Start out the new year with a fresh wholesome salad. I have over 100 salad recipe ideas just a click away. After reading this check out the salad section for healthy inspiration!
CeceliasGoodStuff.com | Good Food for Good People
- 4 cups cooked Farro (see below)
- 8 ounces Iceberg lettuce, chopped
- 1 cup Julienned carrots
- 1 cup Garbanzo beans, drained and dried
- 2 Roma tomatoes, diced
- 2 Persian cucumber, chopped
- 1 cup onion, finely chopped
- 1 cup Kalamata olives, drained and quartered
- 2 tablespoons finely chopped fresh Tarragon
- 2 tablespoons finely chopped fresh Basil
- 2 tablespoons finely chopped fresh Parsley
- 1 tablespoon finely chopped fresh mint leaves
- 1 tablespoons finely chopped fresh Chives
- Parsley
- 1/2 cup olive oil
- 1/2 fresh squeezed lemon juice
- 1 teaspoon whole grain Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- Cook 2 cups Farro according to package directions.
- Drain and set aside.
- In a large salad bowl add Garbanzo beans, tomatoes, cucumbers, onion, olives, and fresh herbs.
- In a small bowl add the ingredients for the dressing.
- Mix well.
- Add dressing to vegetables.
- Toss lightly until thoroughly covered.
- Then add Farro and mix again.
- Serve Farro salad over the lettuce and carrot salad.
- Enjoy!
- Farro is a small nutty grain and loaded with protien and fiber. It cooks like rice but has a chewy texture similar to bulgur. Normally 4 cups of water to 1.5 cups of Farro. It cooks likes rice. Add 1/2 teaspoon sea salt and 1 tablespoon olive oil or butter. Bring to boil and then reduce to simmer and cook for about 35 minutes. Allow it to rest for at least thirty minutes or until it cools to add the salad dressing.
- **The Farro base can be stored for up to two days in fridge!
A Mediterranean Farrow Salad
If you have never tried Farro it is delicious. Farro is an ancient grain that has been around for thousands of years. It dates back as far as the Egyptians. Italians have also made claim to this tasty and filling grain. Farro is a nutty grain. I love using it in salads as it adds bulk to an ordinary salad. This Farro Salad is blended with lots of fresh delicious vegetables and fresh herbs. The secret is in the lemony Greek dressing. It really give this salad a nice fresh citrus flavor.
CeceliasGoodStuff.com | Good Food for Good People
A Mediterranean Farro Salad – Farro is a small nutty grain and loaded with protien and fiber. It cooks like rice but has a chewy texture similar to bulgur. Normally 4 cups of water to 1.5 cups of Farro. It cooks likes rice. Add 1/2 teaspoon sea salt and 1 tablespoon olive oil or butter. Bring to boil and then reduce to simmer and cook for about 35 minutes. Allow it to rest for at least thirty minutes or until it cools to add the salad dressing. Farro can be used as substitute for rice or bulgur in most recipes.
CeceliasGoodStuff.com | Good Food for Good People
A Mediterranean Farro Salad
This salad is loaded with delicious Mediterranean friendly ingredients like: Tomatoes
Cucumbers
Kalamata Olives
Garbanzo beans
Lots of Fresh Herbs
and last but not least the secret is in the Lemony Greek Dressing!
You will be sure to LOVE this!
CeceliasGoodStuff.com | Good Food for Good People
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CeceliasGoodStuff.com | Good Food for Good People
Thanks for stopping by.
I hope I have inspired you to cook and create some amazing dishes that you will share with those you love. Cooking brings people together!
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With Much Love, Cecelia Dardanes
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