This salad combines healthy portion sizes of cooked whole grains, vegetables, cheese, and seeds.
Ingredients (serves 4)
1 cup farro (or brown rice)
1 teaspoon kosher salt, divided
8 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 cup parmesan cheese, shaved or shredded (not canned Parmesan)
1/2 cup sunflower seeds
2 cups baby spinach or arugula leaves
1 cup parsley or basil leaves, chopped
1 cup mint leaves, chopped
3/4 cup halved cherry or grape tomatoes
1/3 cup thinly sliced radish
In a medium saucepan, bring farro, 1/2 tsp salt, and 2 1/2 cups water to a simmer. Simmer, covered, until grains are tender and liquid evaporates, about 30 minutes. If all the liquid evaporates before the farro is done, add a little more water. Let cool.
In a salad bowl, whisk together olive oil, lemon juice and remaining ½ tsp of salt.
Shave parmesan cheese with a vegetable peeler and add to dressing.
Add farro and sunflower seeds and mix well.
Fold in greens, herbs, tomatoes, and radish.
Serve at room temperature or chilled.
Community Servings has achieved high ratings by this charitable rating organization.