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!
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?