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

份量

10 minutes

活動時間

40 minutes

總時間

開始烹飪

食材

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

步驟

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.

營養

每份大小

1 /6 of recipe

卡路里

419 kcal

總脂肪

22 g

飽和脂肪

5 g

不飽和脂肪

16 g

反式脂肪

膽固醇

10 mg

鈉

579 mg

總碳水化合物

39 g

膳食纖維

6 g

總糖

2 g

蛋白質