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Roasted Fennel & Farro Salad
This whole-grain salad stars farro, an ancient form of wheat common in Italy, along with roasted fennel and bell peppers. Enjoy leftovers for lunch the next day.

Ingredients
Directions
Tips
Make Ahead Tip: Cover and refrigerate for up to 2 days.
Tips
Tip: Look for farro (and/or wheat berries--whole, unprocessed grains of wheat that can be used in place of farro in this salad) in the bulk section or near other grains in natural-foods stores.
Tips
Give grains a cooldown: To cool grains down quickly, spread them out on a foil-lined baking sheet. The surface area helps speed cooling, while the foil prevents any residual flavors on the pan from seeping in.
Nutrition Facts
Serving Size: about 1 cup
Per Serving:
213 calories; protein 5.4g; carbohydrates 33.4g; dietary fiber 5.5g; sugars 6.2g; fat 7.8g; saturated fat 0.9g; vitamin a iu 848.4IU; vitamin c 82.6mg; folate 31.5mcg; calcium 61.6mg; iron 1.6mg; magnesium 19.4mg; potassium 417.2mg; sodium 352mg.
Exchanges:
1 1/2 starch, 1 vegetable, 1 fat
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