Peach and Arugula Farro Salad

• portionen: 8 servings
• aktive zeit: 30 minutes
• gesamtzeit: 30 minutes

Zutaten

1 cup farro (cooked according to package instructions and cooled)

5 oz baby arugula (1/2 a 10oz container)

1 oz fresh basil leaves, roughly chopped (1 large handful)

2 nectarines or peaches, sliced

3 oz fresh blackberries (that's 1/2 of a standard 6oz container)

4 oz mozzarella pearls

2-3 tablespoons extra virgin olive oil

2-3 tablespoons peach white balsamic vinegar (see notes for substitutions)

kosher salt and black pepper

Anweisungen

Place cooked farro in a large salad bowl. It should be well drained, and cool.

Add arugula and basil, and lightly toss together.

Add peaches, blackberries and mozzarella to salad.

Drizzle on olive oil and peach balsamic (or another dressing, if using). I like to start with about 2 tablespoons of each.

Sprinkle on a little kosher salt and a few cracks of black pepper and then gently toss salad together

Taste your salad and then add more seasoning or balsamic or oil to taste.

Notizen

Alt. Dressing

Ingredients

zest from 1 lemon

¼ cup fresh lemon juice

1 tablespoon apple cider vinegar I recommend Bragg’s brand

1 teaspoon Dijon mustard

½ teaspoon kosher salt

⅛ teaspoon black pepper

¼ cup honey

¾ cup vegetable oil

Combine in blender

Nährwertangaben

• Portionsgröße: 1 cup
• Kalorien: 188 kcal
• Gesamtfett: 7 g
• Gesättigtes Fett: 2 g
• Ungesättigtes Fett: 5 g
• Cholesterin: 11 mg
• Natrium: 102 mg
• Gesamtkohlenhydrate: 25 g
• Ballaststoffe: 5 g
• Zucker insgesamt: 5 g
• Eiweiß: 7 g