Tuesday, July 8, 2014

Farro, Cherry, and Pecan Salad

I made this hearty, healthy salad for the 4th of July. I really enjoyed it! If you cannot find farro at your grocery store, you can substitute wheat berries or barley. Cook according to package directions.

serves 8 ( 2/3 c. = 6 points +)

  • 5 c .water
  • 1-1/2 c. uncooked farro
  • 1/2 tsp. salt, divided
  • 2 c. cherries, halved and pitted
  • 1 c. sliced celery
  • 1/2 c. chopped pecans, toasted
  • 1/4 c. fresh, flat-leaf parsley
  • 2 T. fresh lemon juice
  • 1 T. Dijon mustard
  • 1 T. honey
  • 1/4 tsp. black pepper
  • 3 T. olive oil

Bring water to a boil in a large pot. Add farro and 1/4 tsp. salt and cook 15 minutes or until al dente; drain and cool at room temperature for 15 minutes.
Combine farro, cherries, celery, pecans, and parsley in a large bowl.
Combine lemon juice, mustard, honey, pepper, remaining 1/4 tsp. salt and olive oil in another bowl. Pour over farro mixture and toss to coat.

adapted from "Cooking Light"

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