Namjas creations

Farro Salad with Basil Vinaigrette

Name: Farro Salad with Basil Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Ingredients: 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

6 servings

분량

10 minutes

활동 시간

40 minutes

총 시간

요리 시작

재료

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

방향

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.

영양 정보

1회 제공량

1 /6 of recipe

칼로리

419 kcal

지방 전체

22 g

포화 지방

5 g

불포화 지방

16 g

트랜스 지방

콜레스테롤

10 mg

나트륨

579 mg

탄수화물 전체

39 g

식이섬유

6 g

총 당류

2 g

단백질