This colorful vegetarian salad mixes nutty farro with sweet peas and crisp greens. Choose whole‑grain farro for extra fiber, or use pearled farro for a faster cook.
Farro adds a good amount of protein. For a heartier meal, top the salad with a fried egg or sliced chicken.
Active time: 15 minutes | Total time: 50 minutes
Bright Lemon Farro Veggie Salad
Ingredients
- 1 cup frozen green peas
- 1 (8‑oz) package sugar snap peas, halved
- 1 cup farro
- 2 tbsp olive oil
- 1 tsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- ¾ tsp salt
- ¼ tsp black pepper
- 3 cups spring‑mix greens
- ⅓ cup crumbled goat cheese
Directions
Bring a big pot of water to a boil. Add both peas and cook for 2 minutes. Scoop them out, rinse with cold water, and set aside.
Put the farro into the same boiling water. Cook about 30 minutes, or until tender but still firm. Drain, rinse with cold water, and let it cool.
In a large bowl, whisk olive oil, lemon zest, lemon juice, Dijon mustard, salt, and pepper. Add the cooled farro, peas, and spring mix. Toss gently.
Sprinkle goat cheese on top and serve right away.
Serves: 4 people | Serving size: 2 cups
Nutrition per serving:
- Calories: 378
- Total Fat: 13 g
- Saturated Fat: 3.5 g
- Monounsaturated Fat: 6 g
- Polyunsaturated Fat: 1 g
- Cholesterol: 9 mg
- Sodium: 575 mg
- Carbohydrate: 49 g
- Dietary Fiber: 9 g
- Sugar: 4 g
- Protein: 13 g
- Potassium: 443 mg
- Iron: 22 %
- Vitamin A: 15 %
- Vitamin C: 28 %
- Calcium: 6 %