Farro salad with peas, asparagus, and feta
Explore the blend of nutty farro with crisp asparagus, sweet peas, and tangy feta in this vibrant salad bursting with fresh flavors.
Ingredients:
- 1/2 cups semi-pearled farro
- ounces asparagus, trimmed, cut into 1 1/2-inch lengths
- 8-ounce package sugar snap peas
- ounces grape tomatoes, halved
- /2 cup chopped red onion
- tablespoons chopped fresh dill
- /2 cup olive oil
- /4 cup Sherry wine vinegar
- 7-ounce package feta cheese, crumbled
Instructions:
- Boil farro in a large pot with salted water until it's cooked just right, for approximately 10 minutes. Drain the water and move the farro to a big bowl.
- While the farro is cooking, boil the asparagus and sugar snap peas in a different pot with salted water until they are tender-crisp, which usually takes around 3 minutes. Drain them and add to the farro along with the tomatoes, onion, and dill. Combine oil and vinegar in a small bowl. Season the dressing with salt and pepper. Pour the dressing and feta into the salad; mix well and then you can serve.
Summary:
- Calories: 2632 kcal
- Fat: 159 g
- Protein: 84 g
- Carbs: 242 g
- Potassium: 3249 mg
- Magnesium: 544 mg