Farro, Feta and Vegetable Salad

11/1/2008 - Farro, Feta and Vegetable Salad

Serves 6 as a side dish

1/2 cup                    farro

1 cup                        water

¼ cup                       coarsely chopped red onion

2 teaspoons              olive oil

1 Tablespoon            fresh lemon juice

1 teaspoon                minced fresh lemon rind

1 ½ teaspoons          red wine vinegar

1 teaspoon                grainy mustard

1 ea.                          garlic clove, minced

1 cup (1-inch pieces) green beans, lightly steamed

¾ cup                       corn kernels, lightly steamed

2 cups                       cherry tomatoes, cut in half

1 Tablespoon            fresh oregano, chopped coarsely

2 Tablespoons f        fresh basil, cut chiffonade

1/3 cup                    crumbled feta

To taste                    Sea salt and pepper

Preparation:

Place farro in a large saucepan; add water and bring to a boil. Cover, reduce heat and simmer for 25 – 30 minutes. Remove from heat and drain any excess water. Set aside to cool.

In a medium bowl, combine green beans, corn, tomatoes, oregano, basil and cooled farro. In another bowl, whisk together shallots and next 5 ingredients through garlic. Pour over vegetable farro mixture and toss gently to combine. Stir in salt and pepper to taste.

Can be served at room temperature or refrigerated prior to serving.

Nutrients per serving:

Calories 93, Protein 3.5 g, Carbohydrate 13 g, Total Fat 4 g (Saturated Fat 1.5 g), Cholesterol 7 g, Sodium 168 mg, Vitamin A (RE) 76 RE, Vitamin C 18 mg, Calcium 61 mg, Iron .6 mg,

Dietary Fiber 2.3 g

Source: One -The Napa Valley Executive Personal Health Experience (One Life Newsletter)

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