When summer hits and cookouts abound, I’m always looking for something new to take to the party. My current favorite is farro ANYTHING, and so when I saw this recipe, I just knew it would be perfect!
I brought it to a friend’s cookout a few weeks ago, and everyone loved it! It will definitely be on my “to-bring” list from now on! Enjoy!
Farro Salad with Cherry Tomato, Onion, and Almonds
From Cooking Light, July 2014
9 ounces uncooked pearled farro
1 1/2 cups sliced, halved cucumber (half moon)
1 1/2 cups quartered cherry tomatoes
1/2 cup vertically sliced red onion
1/2 cup chopped fresh flat-leaf parsley
1/4 cup Multipurpose Vinaigrette
1 tablespoon mascarpone cheese
1/4 cup lightly salted, smoked almonds, chopped
1. Cook farro according to package directions, omitting salt; drain in a colander.
2. Combine cooked farro, cucumber, tomatoes, onion, and parsley in a large bowl.
3. Combine vinaigrette and mascarpone in a bowl, stirring with a whisk. Pour over farro mixture, tossing to combine. Top with almonds. Serve warm or at room temperature.
Total Fat: 13.6 g
Saturated Fat: 1.9 g
Polyunsaturated Fat: 1.1 g
Monounsaturated Fat: 5.1 g
Cholesterol: 5.0 mg
Sodium: 97.8 mg
Potassium: 292.3 mg
Total Carbohydrate: 53.0 g
Dietary Fiber: 10.6 g
Sugars: 0.9 g
Protein: 10.9 g