Today I wanted to switch it up a bit and give you an easy recipe (included in my meal plan) that you can use this weekend instead of reverting to the dreaded PASTA! This salad is easy to do and the farro is hearty enough to eat on top of greens and leave you feeling satisfied.  Farro is considered an ancient grain and is an excellent source of protein, fiber and nutrients like magnesium and iron.  It makes a great healthy substitute for white rice.

FOR THE FARRO SALAD:
3 large ripe tomatoes
2 cups kale leaves, rinsed and finely cut
8oz pack of 10-minute farro
Sea salt
2 – 3 cups mixed, grilled and diced vegetables,
eg. eggplant and zucchini
Handful mixed green leaves

FOR THE VINAIGRETTE:
¼ cup balsamic vinegar
1 tsp Dijon-style mustard
2 to 3 cloves garlic, minced
¼ cup olive oil
2 tbsp chopped fresh basil
1 tbsp chopped fresh parsley
1 tsp chopped fresh rosemary
Sea salt and black pepper

SERVING SIZE: 1 CUP COOKED FARRO SALAD

METHOD:
• Dice the tomatoes and place in a large serving
bowl along with the shredded kale.
• Cook the farro according to the package
directions, seasoning it lightly with salt. Drain and
immediately pour into the serving bowl to wilt
the kale.
• Whisk the vinegar, mustard and garlic in a small
bowl. Slowly whisk in the oil to form an emulsion.
Add the basil, parsley and rosemary and season
with salt and pepper.
• Stir in the vinaigrette while the farro is still warm,
then mix in the grilled vegetables.
• Serve on mixed greens at room temperature
or warm.

Enjoy!


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