Summer Farro Salad

Written By Judy Doherty, MPS, PCII
Summer Farro Salad

Summer Farro Salad

Yield 3-4
Author Judy Doherty
Prep time
5 Min
Cook time
30 Min
Total time
35 Min
This delicious farro salad has a lot of flavor and best of all, it is a meal all in one bowl.

Ingredients

Salad
  • 2 cups cooked farro, cooled
  • 4 cups spring lettuce mix
  • 1 avocado, peeled, pitted, diced
  • 1 beet, peeled and sliced thin
  • 1 scallion, sliced
  • 1 cup sliced radishes
  • 1 cup sliced cucumbers
Dressing
  • Zest and juice of 2 lemons
  • Zest and juice of 1 orange
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 tablespoon chopped parsley
  • (optional)

Instructions

  1. Prepare all of the ingredients.
  2. Place the greens in the bottom of a large salad bowl.
  3. Top with the cooked farro.
  4. Pour the dressing over the top and toss slightly.
  5. Add all of the veggies on the top.
  6. Serve family style.

Nutrition Facts

Calories

365.4

Fat

19.95 g

Sat. Fat

2.87 g

Carbs

45.69 g

Fiber

10.41 g

Net carbs

35.3 g

Sugar

6.19 g

Protein

5.66 g

Sodium

125.57 mg

Cholesterol

0 mg
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Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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