Thursday, May 29, 2014

Strawberry Farro Salad



Originally found in a vegetarian cookbook from Pampered Chef, I have tweaked this delicious recipe to match our personal taste bud preferences to perfection. Are you looking for a new go-to summer meatless entree' salad? Today might just be your lucky day!

Strawberry Farro Salad

  • 1 cup uncooked farro
  • 6 cups spinach/arugula mix 
  • 8 oz fresh strawberries, quartered
  • 1 large Granny Smith apple, diced
  • 2 T sweet onion, finely chopped
  • 1 pkg of brie cheese
  • 2 T whole wheat flour
  • 1/2 c pecans, toasted and coarsely chopped
  • 1/2 c raspberry vinaigrette (we like Newman's Own Raspberry Walnut)

+ Cook farro according to package directions. Drain, and rinse with cool water.

+ Combine farro, spinach/arugula, strawberries, apple, onion, and enough dressing to barely coat the greens. Toss lightly. 

+ Dredge wedges or rounds of brie (without the rind) in flour, and cook in a pre-heated (medium-high) skillet coated with non-stick spray for about 45 seconds per side. Just long enough to get a nice golden crust on the cheese. 

+ Serve warm brie on top of the salad mixture. Sprinkle with nuts, and drizzle with more dressing, only if needed.

This salad is even better the next day!


1 comment:

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