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Mediterranean Farro Salad Recipe

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This recipe for Mediterranean Farro Salad is from Mamma T’s Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Salad Ingredients:
3 cups chicken or vegetable stock
1 cup uncooked farro, rinsed and drained
2 large chicken breasts, cooked and cut into bite size pieces
1 half english cucumber, finely-diced
1 12 ounce jar roasted red peppers, finely-diced
1/2 cup finely-diced sun-dried tomatoes
1/2 cup crumbled feta cheese
half of a small red onion, finely diced
1/4 cup finely-chopped fresh parsley
Greek vinaigrette (see ingredients below)

Greek Vinaigrette Ingredients:
3 Tablespoons olive oil
1 Tablespoon freshly-squeezed lemon juice
1 Tablespoon red wine vinegar
1/4 teaspoon dried oregano
pinch of garlic powder
pinch of salt
pinch of black pepper

Directions:
Directions:
Stir together stock and farro in a medium saucepan, and cook according to package instructions until al dente.

Remove from heat, and drain off any extra stock once the farro is cooked. Let farro cool for at least 10 minutes.

Cook chicken breasts, cool then cube into bite size pieces.

Transfer farro to a large mixing bowl, and add in remaining ingredients, including the vinaigrette. Toss until combined.

To make the greek vinaigrette:
Whisk all ingredients together until combined.

Serve immediately, or cover and refrigerate for up to 2 days.

Number Of Servings:
Number Of Servings:
4-6, preparation time 20 minutes

 

 

 

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