Mediterranean Farro Salad Recipe
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Category: |
Category: |
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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
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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. |
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Number Of
Servings: |
Number Of
Servings:4-6, preparation time 20 minutes |
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