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Vegetable & Farro Chopped Salad

May 4, 2013 letthegoodin
20130422_172802

20130422_172802

Spring in a salad! Hearty, healthy, delicious.You can replace the grain with whatever you prefer, and also play around with the quantity and type of vegetables, dressing and herbs included. So many combinations to be tried!Let's get right to it:Recipe: Vegetable Farro Chopped SaladWhat You Need/Do

  • 1-2 cups of cooked farro (cook according to instructions, drain, run under cold water, drain)

  • 4 cups of chopped fresh vegetables (raw) - grape tomatoes, peeled and seeded cucumbers, mushrooms (I pulsed each in a food processor)

  • 1/4 c scallions, finely sliced

  • 1 c of cooked fresh peas (boil in water for about 90 seconds, drain, run under cold water, drain)

  • 1 c finely chopped cooked beets (the food processor makes this a cinch)

  • 1-2 tsp fresh dill, chopped (or another fresh herb)

  • A few grinds of pepper and a pinch of salt

  • 4 tbsp white wine vinegar, 1/2 tbsp dijon mustard, 2-3 tbsp olive oil (adjust total quantity of vinaigrette to your preference) - whisked together

  • Combine all ingredients - minus the beets and dressing - in a large bowl. Toss with dressing, and spoon the beets on top (the beets can also be mixed in, but will turn everything else pink - but won't impact taste!)

  • Leftovers will keep wonderfully in the fridge for about two days

In Cooking, Recipes, Savory, Vegan, Vegetarian
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