Farro Salad Recipe with Sun-Dried Tomatoes, Spinach & Cashews
This robust whole grain salad incorporates slightly chewy farro with fresh spinach, sun-dried tomatoes, cashews and a light lemon dressing.
Servings: 6 Servings
Calories: 204kcal
Ingredients
The Salad:
- 1 cup farro
- 2 cups water
- 1 ounces sun-dried tomatoes not in oil, thinly sliced (about ¼ cup)
- 2 cups packed fresh spinach, thinly sliced
- ¼ cup raw cashews split in half
- 5 large basil leaves thinly sliced
The Dressing:
- 1 ½ tablespoons fresh lemon juice
- 2 tablespoons olive oil
- ⅛ teaspoon salt
- ⅛ teaspoon ground pepper
Instructions
The Salad:
- Combine the farro and water in a small saucepan set over high heat. Bring the water to a boil, reduce heat to low, cover and let the farro simmer until tender (10 minutes for quick-cooking and about 25 minutes for regular farro). Remove from the heat, let the farro rest for 5 minutes, then pour off extra water and fluff with a fork.
- Transfer the farro to a serving and let it cool to room temperature.
- When the farro is cool, stir in the spinach, sun-dried tomatoes, spinach, cashews and basil.
The Dressing:
- In a small bowl, whisk together the lemon juice, olive oil salt and pepper until combined.
- Pour the dressing over the farro salad and toss to coat. Serve.
Notes
WW (Old Points) 4 / WW (Points+) 5
Nutrition
Serving: 0.5Cup | Calories: 204kcal | Carbohydrates: 31g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 76mg | Potassium: 347mg | Fiber: 6g | Sugar: 3g | Vitamin A: 995IU | Vitamin C: 6.1mg | Calcium: 29mg | Iron: 1.9mg