FARRO SALAD WITH CITRUS VINAIGRETTE
Farro is one of the oldest grains known to mankind. I make a double batch of this hearty salad and keep it in the cooler for a quick, high-protein snack during the day. But this dish is a meal in itself: The veggies, the tender farro, and the zesty vinaigrette are all you need.
Provided by Guy Fieri
Categories side-dish
Time 55m
Yield 8 servings
Number Of Ingredients 17
Steps:
- You'll need: Stovetop or propane burner, large heavy saucepan.
- To make the farro: In a large heavy saucepan over medium-high heat, combine the farro, salt, and water (or stock, if using). Bring to a simmer, cover, and cook, stirring occasionally, until the farro is tender, 35 to 45 minutes. Check a few times while it is cooking; you want it to be al dente. Remove from the heat, drain any excess water, and set aside to cool.
- While the grains are simmering, make the vinaigrette:
- Whisk together the orange zest, shallot, mustard, vinegar, and olive oil. Add salt and pepper to taste and set aside.
- To serve, toss the farro with 3 tablespoons dressing and transfer it to a large serving bowl. In the same bowl, combine the arugula with the diced pepper, orange wheels, almonds, prunes, cherries, onion, and apple and gently toss with 3 tablespoons of the dressing, adding more as needed.
FARRO SALAD WITH CITRUS VINAIGRETTE
Provided by Guy Fieri
Time 55m
Yield 8 servings
Number Of Ingredients 15
Steps:
- In a large, heavy saucepan over medium-high heat, add the farro, 2 teaspoons salt, and water (or stock, if using). Bring to a simmer, cover and cook, stirring occasionally, until the farro is tender, 35 to 45 minutes. Check a few times while it is cooking, you want it to be al dente. Remove from the heat, drain any excess water, and set aside to cool.
- While the grains are simmering make the dressing. Whisk together the orange zest and juice, shallots, white balsamic vinegar, and olive oil. Add salt and pepper, to taste, and set aside.
- Just before serving, in a large bowl, toss the farro with 3 tablespoons dressing and transfer to a large serving bowl. In the same large bowl, combine the salad greens with the almonds, prunes, cherries, and onions and gently toss with 3 tablespoons remaining dressing, adding more dressing as needed. Plate the greens mixture on top of the faro and serve.
FARRO AND TOMATO SALAD WITH FISH-SAUCE VINAIGRETTE
Mix up your summer sides with this salty, crunchy, and herbaceous grain salad tossed in an Asian-inspired vinaigrette.
Provided by Joshua McFadden
Categories Tomato Side Kid-Friendly High Fiber Lunch Cucumber Summer Healthy Low Cholesterol Whole Wheat Bon Appétit Portland Oregon Quick and Healthy Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield 4 servings
Number Of Ingredients 16
Steps:
- Vinaigrette:
- Whisk garlic, fish sauce, vinegar, sugar, and 1 tablespoon water in a small bowl until sugar dissolves.
- Farro and assembly:
- Cook farro in a medium pot of boiling salted water, stirring occasionally, until tender, 20-25 minutes. Drain; transfer to a large bowl.
- Heat oil in a large skillet over medium-high. Cook scallions, turning occasionally, until charred all over, about 4 minutes. Transfer to bowl with farro. Add both types of tomatoes, cucumbers, parsley, and tarragon and toss to combine. Add vinaigrette and toss again to coat; season with pepper.
- Do Ahead
- Vinaigrette can be made 1 week ahead. Cover and chill.
CHICKEN & ORZO SALAD WITH CITRUS VINAIGRETTE
Make and share this Chicken & Orzo Salad with Citrus Vinaigrette recipe from Food.com.
Provided by Dancer
Categories Chicken Breast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Spray large skillet with cooking spray; heat over medium heat until hot. Add chicken and cook 10 to 15 minutes or until well browned and no longer pink in center. Cut chicken into strips or cubes.
- Combine chicken, zucchini, bell pepper, mandarin oranges and orzo in a large bowl; drizzle with vinaigrette and toss.
- Cover and refrigerate at least 2 hours or overnight.
- Stir in raisins just before serving.
- Season taste with salt and black pepper, if desired. Garnish as desired.
- For Citrus Vinaigrette Combine all ingredients in jar with tight-fitting lid.
Nutrition Facts : Calories 366.9, Fat 8, SaturatedFat 1.3, Cholesterol 48.4, Sodium 244, Carbohydrate 51, Fiber 3.6, Sugar 17.8, Protein 22.9
CHERRY FARRO SALAD WITH SWEET VINAIGRETTE
Here's a delicious salad using a whole grain that not only tastes good but is good for you! The flavors are refreshing and sweet while the crunchy nuts and farro give it wonderful texture!
Provided by Traci-in-Cali
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 2h
Yield 6
Number Of Ingredients 13
Steps:
- Whisk oil, maple syrup, vinegar, sugar, and salt together in a bowl until dressing is smooth.
- Cook and stir walnuts in a small skillet over low heat until toasted and fragrant, 3 to 4 minutes.
- Bring chicken broth, farro, oregano, and basil to a boil in a saucepan. Reduce heat to medium-low and simmer for 10 minutes. Remove saucepan from heat, cover with a lid, and let sit until all the liquid has been absorbed, about 30 minutes. Transfer farro to a glass bowl and cool to room temperature, about 30 minutes more.
- Mix walnuts, green apples, dried cherries, and parsley into farro. Drizzle dressing over farro mixture and toss to coat; refrigerate until chilled, at least 30 minutes.
Nutrition Facts : Calories 328.9 calories, Carbohydrate 48.4 g, Cholesterol 2.1 mg, Fat 13.7 g, Fiber 2.4 g, Protein 5.7 g, SaturatedFat 1.6 g, Sodium 599.9 mg, Sugar 19.1 g
BUTTERNUT FARRO SALAD WITH BLOOD ORANGE VINAIGRETTE
This nutty farro salad is loaded with roasted butternut squash, cranberries, and toasted pecans, all topped with a tangy blood orange vinaigrette. It pairs perfectly with roasted chicken or pork, yet it's hearty enough to eat on its own for lunch.
Provided by France C
Time 1h15m
Yield 4
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Whisk blood orange juice, vinegar, mustard, maple syrup, salt, and black pepper together in a bowl. Slowly drizzle in olive oil while constantly whisking. Set vinaigrette aside.
- Combine water, farro, and salt in a small saucepan and bring to a boil. Cover and simmer over low heat until water is absorbed, about 20 minutes.
- Meanwhile, combine butternut squash, onion, garlic, olive oil, and salt on the prepared baking sheet and toss to coat evenly.
- Roast in the preheated oven for 20 minutes, stirring halfway through. Remove from the oven and set aside to cool. Transfer farro to a medium-sized bowl to cool.
- Combine cooled farro, butternut squash, pecans, cranberries, and parsley in a large bowl. Drizzle with vinaigrette and toss to combine. Refrigerate salad for 20 minutes before serving.
Nutrition Facts : Calories 271.4 calories, Carbohydrate 35.4 g, Fat 14.9 g, Fiber 3 g, Protein 4.3 g, SaturatedFat 1.8 g, Sodium 330.3 mg, Sugar 7.2 g
WW FARRO SALAD WITH TOMATOES AND BALSAMIC VINEGAR
This recipe came in one of my Weight Watchers flyers and once I was able to find the Farro I gave it a try. I enjoy healthy grains and is a protein rich grain with a nutty flavor, slightly chewy. And only 3 smart points per serving
Provided by Bonnie G 2
Categories Grains
Time 42m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine farro, salt and water in a medium saucepan.
- Bring to boil over high heat.
- Reduce heat to low and simmer, covered until farro is tender, about 20 to 30 minutes.
- Drain well and let cool slightly.
- Meanwhile, in a medium bowl, combine tomatoes, parsley, onion, vinegar, oil and salt.
- Add farro to tomato mixture and toss to coat.
- Cover and chill at least 30 minutes for flavors to blend.
- Yields about 3/4 cup per serving.
Nutrition Facts : Calories 33.4, Fat 2.4, SaturatedFat 0.3, Sodium 251.5, Carbohydrate 2.8, Fiber 0.7, Sugar 1.7, Protein 0.6
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