Preparation Time: 30 minutes
Number of Servings: 8
Serving size: 1 1/2 cups
Ingredients
1 (16 oz.) package Farro (find in the rice aisle)
2 asparagus bundles (2 cups, chopped )
1 (10.5 oz.) container of cherry tomatoes
1/2 small red onion
2 yellow bell peppers
1 bundle of parsley leaves
Vinaigrette Dressing
¼ cup olive oil
1 cup fresh lemon juice
1 Tbsp. Dijon mustard
1 Tbsp. honey
1 tsp garlic powder
¼ tsp onion powder
1/2 tsp smoked paprika
1 tsp dried oregano leaves
Directions
- Follow package directions to cook the farro, drain and cool.
- Dice bell peppers, onion, and parsley. Cut cherry tomatoes into halves.
- Remove hard stems from asparagus. Then blanch and diced asparagus.
- For the dressing: In a separate small bowl, mix the olive oil, lemon juice, Dijon mustard, honey, and spices.
- In a large bowl combine the farro, cherry tomatoes, onion, bell peppers, parsley, asparagus, and the vinaigrette dressing.
Nutritional Information
Calories: 265
Total carbohydrate: 38 g
Dietary fiber: 7 g
Protein: 7 g
Total fat: 8 g
Saturated fat: 1 g
Sodium: 2 mg
Cooking Tip: Blanching includes placing the vegetable in boiling water for 1-2 minutes. Followed by placing it in ice water to stop the cooking process.
