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Namjas creations

Farro Salad with Basil Vinaigrette

6 servings

servings

10 minutes

active time

40 minutes

total time

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

Directions

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.

Nutrition

Serving Size

1 /6 of recipe

Calories

419 kcal

Total Fat

22 g

Saturated Fat

5 g

Unsaturated Fat

16 g

Trans Fat

-

Cholesterol

10 mg

Sodium

579 mg

Total Carbohydrate

39 g

Dietary Fiber

6 g

Total Sugars

2 g

Protein

16 g

6 servings

servings

10 minutes

active time

40 minutes

total time
Start Cooking

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