Northside Hospital - Farro Salad with Summer Herbs

Farro Salad with Summer Herbs

Posted on: April 01, 2017


Try this crunchy, refreshing whole-grain salad with a grilled chicken breast or fish fillet


2/3 cup farro
1 cup cut green beans (3/4-inch pieces)
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon-style mustard
1 large clove garlic, minced
1 cup diced bell peppers
1 tomato, diced
1/4 cup chopped fresh basil, cilantro, parsley, chives or a combination
Salt and pepper


Cook farro according to package directions. Transfer to a large bowl and set aside to cool.

Meanwhile, in a medium saucepan of boiling water, cook green beans until crisp-tender, 2 to 3 minutes. Drain and set aside to cool.

In a small bowl, whisk together oil, vinegar, mustard and garlic. Add to large bowl, along with green beans, bell peppers, tomato and herbs. Add salt and pepper to taste.

Serve room temperature or refrigerate until chilled before serving.

Makes 4 servings (about 1 cup per serving).

Nutritional information per serving: 199 calories; 7.0 g total fat; 6.1 g protein; 28.4 g carbohydrates; 0.0 mg cholesterol; 56.4 mg sodium; 4.3 g dietary fiber.

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