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Roasted Fennel & Farro Salad

July/August 2010

Your rating: None Average: 3.5 (31 votes)

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.



READER'S COMMENT:
"easy and delicious. I used farro, so the timing worked out perfectly. Will make again. "
Roasted Fennel & Farro Salad

5 Reviews for Roasted Fennel & Farro Salad

07/08/2014
Changed my Mind About Fennel!

This was so easy and delicious. I added some chickpeas to make it a main dish and served with a garden salad. I can't wait to eat the leftovers for lunch tomorrow!

Comments
06/24/2013
Anonymous
Loved it

Substituted 1 1/2 tbs reg balsamic vinegar for white, I liked it. Also, used 1/2 fennel, 1/2 sweet onion. Will make it again!

Comments
08/11/2010
Anonymous

easy and delicious. I used farro, so the timing worked out perfectly. Will make again.

Comments
07/17/2010

I would give it a four but a family member insists on a 5 star. I used wheat berries and they are wonderfully chewy in this salad. I expected a little more zip flavor-wise with the peppers, but the family member said it was perfect as is.

Comments
06/23/2010
Anonymous

I could find no fennel in town, so subbed a vidalia onion. It was delicious and very easy.

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