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Namjas creations

Farro Salad with Basil Vinaigrette

6 servings

porcije

10 minutes

aktivno vrijeme

40 minutes

ukupno vrijeme

Sastojci

1 cup dry farro

1 ⅓ cup cannellini beans (15 oz can, drained and rinsed)

¼ cup chopped sun-dried tomatoes (ones that are red instead of brownish in color)

1 cup mini mozzarella balls (also called pearled mozzarella I think)

4 cups baby arugula

additional sea salt and pepper (to taste)

1 cup packed basil (slightly chopped)

½ cup olive oil

3 Tablespoon red wine vinegar

¼ cup shallot

½ teaspoon sea salt

⅛ teaspoon ground pepper

Upute

Cook farro according to package. You should end up with a little over 2 cups of cooked farro once cooked and drained. Run under cold water to cool. Drain well.

Make dressing

Add all dressing ingredients into a high powered blender and blend for at least 1 minute, or until basil is really chopped up and dressing is emulsified. Yield: little less than 3/4 cup total

Mix and serve

Add cooked farro, cannellini beans, sun-dried tomatoes, mozzarella balls and arugula into a bowl. Add dressing and toss. Taste and add more salt and pepper, if desired. Serve right away or chill in the fridge before serving. Recipe will keep up to 3 days in the fridge.

Prehrana

Veličina porcije

1 /6 of recipe

Kalorije

419 kcal

Ukupno masti

22 g

Zasićene masti

5 g

Nezasićene masti

16 g

Trans masti

-

Kolesterol

10 mg

Natrij

579 mg

Ukupni ugljikohidrati

39 g

Dijetalna vlakna

6 g

Ukupni šećeri

2 g

Proteini

16 g

6 servings

porcije

10 minutes

aktivno vrijeme

40 minutes

ukupno vrijeme
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