Farro Salad with Arugula, Artichokes & Pistachios

• portions: 1 serving
• temps total: 20 minutes

Ingrédients

1 tablespoon lemon juice

1 tablespoon extra-virgin olive oil

¾ cup cooked farro

1 ½ cups packed baby arugula

¼ cup packed small fresh mint leaves

2 tablespoons thinly sliced fresh basil

1 canned whole artichoke heart (or 4 quarters), rinsed and chopped

⅛ teaspoon salt

2 tablespoons chopped salted dry-roasted pistachios

1 ½ tablespoons pomegranate seeds (arils) or dried cranberries

¾ ounce soft goat cheese, crumbled (2 Tbsp.)

Instructions

Whisk lemon juice and oil in a salad bowl. Stir in farro, arugula, mint, basil, artichoke, and salt. Sprinkle with pistachios, pomegranate seeds, and goat cheese.

Nutrition

• Calories: 503 kcal
• Lipides Totaux: 30 g
• Lipides Saturés: 7 g
• Lipides Insaturés: 0 g
• Cholestérol: 10 mg
• Sodium: 655 mg
• Glucides Totaux: 46 g
• Fibres Diététiques: 9 g
• Sucres Totaux: 5 g
• Protéines: 17 g