Recipe > Vegetable Farro Salad

Vegetable Farro Salad

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Servings: 4

Did you know that canned produce is on par with fresh? In fact, people who eat canned vegetables are more likely to consume a healthier diet. So reach into your Cantry for canned chickpeas, canned asparagus and canned beets and serve up this Vegetable Farro Salad!

Print Recipe

INGREDIENTS

Salad:

  • 1 cup farro
  • 1 13 ¾-ounce can chicken or vegetable broth
  • 2 cups baby kale leaves
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1 15-ounce can asparagus, drained and cut into 2-inch pieces
  • 1 8.25-ounce can beets, well drained and diced

Vinaigrette:

  • 2 tablespoons red wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • Salt and pepper to taste

PREPARATION

Prepare Salad: In medium saucepan combine farro and chicken broth. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 30 minutes until farro is tender. Drain well; remove to large bowl.

Meanwhile, prepare Vinaigrette: In medium bowl combine red wine vinegar; gradually whisk in olive oil until well blended. Add salt and pepper to taste.

To serve, place kale in large shallow bowl. Top with chickpeas, asparagus, beets and cooked farro. Drizzle with vinaigrette. Toss to mix well.

NUTRITION PER SERVING

Calories 431; Total Fat 15g (Sat 2g, Trans 0g); Cholesterol 2mg; Sodium 984mg; Total Carbohydrates 60g; Dietary Fiber 15g; Sugars 8g; Protein 16g; Vitamin A 4249IU; Vitamin C 62mg; Calcium 125mg; Iron 6mg; Vitamin D IU; Folate ** mcg

% Daily Value: Vitamin A 85%; Vitamin C 103%; Calcium 13%; Iron 33%

**total folate value not available