It’s summertime! Freshen up your salads! This super-simple salad will make you look like a pro! For a quick and easy meal, add Lemon Salad Dressing and some Fuss-Free Flatbread. It’s gorgeous on the plate, and great on the palate!
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Citrus, Farro & Spinach Salad
Farro (an ancient grain), spinach and cannellini beans provide protein. Peas, nuts and red onion add crunch. And fresh orange slices make this salad visually pleasing and give the salad its ZING!
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Ingredients
Farro (cook ahead, if you like)
- ⅔ c farro
- 1⅓ c water
- ½ tsp salt
Salad
- 3 oz spinach, chiffonade (see notes)
- 3 oz snap peas
- ¼ c red onion, diced
- ½ c shredded carrot
- 1 orange, segmented
- 7.5 oz canned cannellini beans or great northern beans, rinsed and drained (this is half of a standard 15 oz can)
- salt and pepper to taste
Salad Dressing
- 1 recipe Lemon Salad Dressing
Instructions
- In a covered saucepan, bring water to a boil. Add farro and salt, and return to a boil. Lower heat to simmer and set timer for 20 minutes
. Drain and fluff with a fork. Let cool. - Prepare the salad ingredients. Start by shredding the spinach with a chiffonade.
- Cut the ends off the snap peas and cut them in half or thirds.
- Dice the red onion.
- Measure the shredded carrot.
- Peel and segment the orange!
- Rinse and drain the beans.
- Mince the parsley and add the sunflower seeds to your ingredients.
- Assemble the salads: Divide the spinach among the plates. Put a scoop of farro in the middle of the plate and surround the farro with beans. Sprinkle on the minced onion, carrot, and snap peas. Place the orange segments in a wheel or fan on the top for a splash of color and mouthwatering taste. Add fresh Lemon Salad Dressing. Garnish with the parsley and the sunflower seeds.
Notes
CHEF'S SECRET: Cook double or triple the amount of farro and keep it in the fridge. It's great as a hot breakfast cereal, a side dish, or anywhere you want to increase the nutritional value of your meal.
CHEF'S SECRET: Chiffonade is a fancy term for a particular way to cut leafy vegetables. The flat greens are stacked with their stems going the same direction. Once stacked, they are rolled up like a tube and sliced finely perpendicular to the stem. You're going to chop them anyway. Why not make it pretty?
Related Recipes: Lemon Salad Dressing and Lentil Fuss-Free Flatbread
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Nutrition
Nutrition Facts
Citrus, Farro & Spinach Salad
Amount per Serving
Calories
533.36
% Daily Value*
Fat
15.05
g
23
%
Saturated Fat
1.84
g
12
%
Sodium
924.9
mg
40
%
Potassium
780.38
mg
22
%
Carbohydrates
90.64
g
30
%
Fiber
20.54
g
86
%
Sugar
14.91
g
17
%
Protein
16.33
g
33
%
Vitamin A
9961.72
IU
199
%
Vitamin C
81.63
mg
99
%
Calcium
193.1
mg
19
%
Iron
6.25
mg
35
%
* Percent Daily Values are based on a 2000 calorie diet.
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