Description
A light and delicious way to get your whole grains. Perfect salad for picnics, baby or bridal showers or just because!
Ingredients
- 2 cups farro
- ¾ pound fresh asparagus, trimmed
- 1 cup red and yellow cherry tomatoes, halved
- ¾ cup chopped walnuts
- ¾ cup dried cranberries
- ½ cup chopped fresh parsley
- ⅓ cup chopped fresh chives
- ¼ cup balsamic vinaigrette, or to taste
- 1 cup shaved Parmesan cheese, divided
Instructions
- Soak farro in a large bowl of water for at least 12 hours. Drain.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling
- stir in the drained farro
- and return to a boil. Reduce heat to medium
- then cook the farro uncovered
- stirring occasionally for 20 minutes. Reduce heat to low
- cover
- and continue simmering until tender
- about 30 more minutes. Drain and allow to cool.
- Bring a large pot of lightly salted water to a boil. Add the asparagus
- and cook uncovered until tender
- about 3 minutes. Drain in a colander
- then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus is cold
- drain well
- and chop. Set aside.
- Place farro
- asparagus
- tomatoes
- walnuts
- cranberries
- parsley
- and chives in a large bowl. Drizzle the balsamic vinaigrette over and sprinkle about 3/4 cups Parmesan cheese
- then toss. Top with the remaining 1/4 cup of Parmesan cheese. Serve at room temperature.
Prep Time: 20 mins
Cook Time: 55 mins
Total Time: 13 hrs 15 mins
Servings: 12