Farro, Cherry & Walnut Salad
Author: From Cooking Light
Serves: 8
- 5 cups water
- 1½ cups uncooked farro
- ½ tsp salt, divided
- ¾ pound sweet cherries, pitted and halved (about 2 cups)
- ⅔ cup diced celery
- ½ cup coarsely chopped walnuts, toasted
- ¼ cup packed fresh flat-leaf parsley leaves
- 2 Tbsp fresh lemon juice
- 1 Tbsp whole-grain Dijon mustard
- 1 Tbsp honey
- ¼ tsp freshly ground black pepper
- ¼ tsp salt
- 3 Tbsp extra-virgin olive oil
- Bring 5 cups water to a boil in a large saucepan.
- Add farro and ¼ teaspoon salt to boiling water; cook 15 minutes or until al dente. Drain; cool at room temperature 15 minutes.
- Combine farro, cherries, celery, walnuts, and parsley in a large bowl.
- Combine lemon juice, mustard, honey, pepper, salt and remaining ¼ teaspoon salt, stirring with a whisk.
- Gradually add oil, stirring constantly with a whisk. Pour dressing over farro mixture; toss to coat.
Calories: 256 Fat: 11g Saturated fat: 1g Carbohydrates: 37g Sodium: 200mg Protein: 7g Cholesterol: 0mg
Recipe by Bistro OneSix at https://bistroonesix.com/farro-cherry-walnut-salad/
3.2.2708