While I do eat meat, I often go a few days without eating it. I find flavorful and filing meals to make that have fresh vegetables, a heart grain and a great dressing. While paging through Food Network Magazine I came across an idea for a farro salad, with a lot of tweaks I came up with a perfect it’s too hot to cook salad!
Farro with a herb salad blend, corn, cherry tomatoes, scallions, good olive oil, lime zest and juice. It can be tricky to find farro sometimes so barely or Israeli couscous can be substituted. This was great for a vegetarian, almost vegan dinner, that was filling and full of great flavor. Scott did not miss the meat!
Farro and Corn Salad
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Keywords: entree salad vegetarian
Ingredients (Serves 6-8)
- 1 cup farro
- 3 tablespoons flavored extra-virgin olive oil, such as basil or lime
- 2 cans corn, drained and rinsed
- 1 cup cherry tomatoes
- 3 scallions, sliced
- Kosher salt and freshly ground pepper
- 1/2 small container herb salad blend
- 1 lime zested
- Juice of 1 lime
- Salt/Pepper
Instructions
Cook farro according to directions (usually about 30 minutes), drain and rinse under cold water until cook to the touch.
Add farro to a large bowl and top with herb salad mix, tomatoes, scallions, corn, lime zest, lime juice, olive oil and lots of salt/pepper.
Stir to combine and serve immediately.
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