Try this delicious and refreshing salad made with the ancient grain farro! It can be made up to 4 hours ahead of time.
Italian Farro Salad
- Prep Time 25 min
- Total 60 min
- Servings 8
- Ingredients 12
Ingredients
Farro
- 1 1/2 cups uncooked farro
- 4 cups water
Dressing
- 1/4 cup red wine vinegar
- 2 tablespoons olive oil
- 1/2 cup chopped fresh basil leaves
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 clove garlic, finely chopped
Salad
- 1 can (14 oz) Progresso™ artichoke hearts, drained and quartered
- 1 pint grape tomatoes, halved lengthwise
- 3/4 cup chopped red onion
- 1/2 cup (3 oz) mozzarella pearls or bocconcini (small fresh mozzarella cheese balls)
Instructions
-
Step1In Dutch oven, heat Farro ingredients to boiling. Reduce heat; cover and simmer 25 to 30 minutes or until farro is tender; drain and place in large heatproof bowl. Stir occasionally, and allow to cool to almost room temperature, about 35 minutes.
-
Step2Meanwhile, in small bowl, mix Dressing ingredients; refrigerate while making salad.
-
Step3Toss Salad ingredients in bowl of farro. Toss with Dressing.
Nutrition
230
Calories
6g
Total Fat
9g
Protein
33g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 230
- Calories from Fat
- 60
- Total Fat
- 6g
- 10%
- Saturated Fat
- 2g
- 11%
- Trans Fat
- 0g
- Cholesterol
- 10mg
- 3%
- Sodium
- 320mg
- 13%
- Potassium
- 260mg
- 7%
- Total Carbohydrate
- 33g
- 11%
- Dietary Fiber
- 6g
- 25%
- Sugars
- 2g
- Protein
- 9g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 8%
- 8%
- Calcium
- 10%
- 10%
- Iron
- 6%
- 6%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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