Mediterranean Spinach Farro Salad
I came across farro a while ago and bought some at the local Whole Foods store and even dug around online for some healthy and tasty recipes. That was then. The bought farro sat in a bottle on the shelf for a few months, until this week 🙂
By chance I came across this fun recipe at Williams Sonoma and for a change I had all the ingredients and it’s what was for lunch today. Here is my adapted version of it:
2 cups of baby spinach
1-2 radishes sliced thin
1/4 cup farro cooked
1/4 yellow pepper sliced
1/4 cucumber peeled and sliced
6-8 cherry tomatoes
1-2 tbsp capers
some walnuts (optional)
1 tbsp olive oil
salt to taste
fresh ground pepper
Bring 1/2 cup water to boil and add the farro. Reduce heat, cover and cook the farro until the grains soften and all the water evaporates. Add more water if necessary to cook the farro. The farro can be cooked the previous day (which I did) and refrigerated. Set aside.
Whisk the lemon juice and oil with salt and pepper.
In a large bowl mix all the salad vegetables and cooked farro. Top with walnuts and feta cheese. Drizzle with dressing before serving.
Turned out pretty good. Farro is quite chewy and filling. Next time I think I will also add some raisins or dried cranberries.
1/2 Mango peeled and dices
1/4 pint Blueberries
6-8 Dried apricots
Pecans and sliced almonds
1-2 cups of baby spinach
Blue cheese or feta cheese
Hemp hearts (optional)
Salt and pepper
Toss all the salad ingredients in a large bowl. In a separate bowl whisk the dressing ingredients. Drizzle over the salad just before serving. Optionally sprinkle some hemp hearts.
1 cup rainbow quinoa
chopped red onion
chopped red bell pepper
chopped spinach (optional)
1/4 cup canned or raw chickpea
1/4 cup canned or raw black beans
olive oil (optional)
salt and pepper to taste
If using raw beans, soak them in water for 8-10 hours. Pressure cook them and set aside. Rinse the quinoa and cook in 2 cups water following the directions on the package. Fluff the cooked quinoa. In a bowl mix all ingredients. Makes 3-4 servings.
Here is a refreshing fresh green salad from my friend Pavani. It’s so easy and tasty that I have been taking it to lunch at work as well quite often.
Sliced red onion
Sliced assorted bell peppers (red, orange, yellow and green)
Sliced red radish
Sliced or whole grape tomatoes
some walnuts and dried cranberries
feta cheese (grated).
Equal parts of olive oil, grey poupon mustard, and balsamic vinegar emulsified
Arrange the greens in a bed on a plate, decorate with the sliced onions, bell peppers, radish, and tomatoes. Sprinkle the nuts, dried fruit and feta cheese. Drizzle the dressing and enjoy with a glass of wine!
Be creative… maybe add some fresh sliced cucumber 🙂
Fresh leaf lettuce washed
1 cup sliced green apple
1 cup berries (mix of sliced strawberries,
blue berries, raspberries and/or your favorite variety)
blue cheese or crumbled cheese
some walnuts and sliced almonds
Raspberry pecan vinaigrette
In a salad bowl toss the fresh leaf lettuce and sliced apples. Top with the berries, blue cheese and nuts. Drizzle some raspberry pecan vinaigrette just before serving.