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Grilled Vegetable Farro Salad

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By Betty Crocker Kitchens
Updated May 22, 2012
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This colorful vegetarian dish is perfect for a picnic.

Grilled Vegetable Farro Salad

  • Prep Time 30 min
  • Total 1 hr 30 min
  • Servings 6
  • Ingredients 15
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Ingredients

  • 1 cup uncooked farro or pearled barley
  • 2 1/2 cups water
  • 1/2 teaspoon salt
  • 1 yellow bell pepper, cut into 6 pieces
  • 1 red bell pepper, cut into 6 pieces
  • 1/2 lb fresh asparagus spears, cut in half
  • 6 cherry tomatoes
  • 1 tablespoon olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 2 teaspoons grated lemon peel
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • Dash fresh ground black pepper
  • 2 cups baby spinach leaves, lightly packed

Instructions

  • Step 
    1
    Rinse farro under cold water. In 2-quart saucepan, mix 2 1/2 cups water and 1/2 teaspoon salt. Add farro; heat to boiling over medium heat. Reduce heat, cover and simmer 20 to 25 minutes or until tender. Drain, if necessary, and set aside.
  • Step 
    2
    Heat coals or gas grill. Brush peppers, asparagus and tomatoes with olive oil. Place peppers and asparagus in grill basket or directly on grill rack. Cover grill; cook over medium heat 7 to 9 minutes, turning occasionally, until vegetables are crisp-tender, adding tomatoes during last 4 minutes.
  • Step 
    3
    In small bowl, mix red wine vinegar, lemon juice, lemon peel, mustard, 1/4 teaspoon salt and the pepper.
  • Step 
    4
    To serve, toss farro and spinach in 3 tablespoons of the dressing. Arrange farro on serving platter, and place grilled vegetables on top. Drizzle remaining dressing over vegetables.

Nutrition

170 Calories
3g Total Fat
5g Protein
31g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
170
Calories from Fat
25
Total Fat
3g
5%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
350mg
15%
Potassium
360mg
10%
Total Carbohydrate
31g
10%
Dietary Fiber
7g
29%
Sugars
4g
Protein
5g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
60%
60%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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