Farro Salad with Cherry Tomato, Onion, and Almonds Recipe | Myrecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Tiffany Vickers Davis and Phillip Rhodes
If you have any remaining ingredients--figs, lettuce--that you don't want to pack for the return trip, use them here as sides.
Ingredients
- 9 ounces uncooked pearled farro
- 1 1/2 cups sliced, halved cucumber (half moon)
- 1 1/2 cups quartered cherry tomatoes
- 1/2 cup vertically sliced red onion
- 1/2 cup chopped fresh flat-leaf parsley
- 1/4 cup Multipurpose Vinaigrette
- 1 tablespoon mascarpone cheese
- 1/4 cup lightly salted, smoked almonds, chopped
Instructions
- Cook farro according to package directions, omitting salt; drain in a colander. Rinse with cold water for 30 seconds; drain. Cool to room temperature.
- Combine cooked farro, cucumber, tomatoes, onion, and parsley in a large bowl.
- Combine vinaigrette and mascarpone in a bowl, stirring with a whisk. Pour over farro mixture, tossing to combine. Top with almonds.
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