Meyer Lemon Scented Farro and Asparagus Salad
Meyer Lemon Scented Farro and Asparagus Salad is a dairy free and lacto ovo vegetarian hor d'oeuvre. For $1.79 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 222 calories, 5g of protein, and 12g of fat each. It is brought to you by Foodista. Head to the store and pick up meyer lemon juice, honey, lemon zest, and a few other things to make it today. This recipe is liked by 2 foodies and cooks. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a super spoonacular score of 84%. Try Meyer Lemon Grain Salad With Asparagus, Almonds And Goat Cheese, Grilled Asparagus Lemon-Thyme Farro Salad, and Chopped Kale Salad with Meyer Lemon Vinaigrette (with an easy Meyer lemon substitute) for similar recipes.
Servings: 6
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
2 cups cooked farro
1 cup frozen organic peas
Zest of 2 meyer lemons
3 tablespoons meyer lemon juice
1 bunch asparagus
1 tablespoon olive oil
2 shallots, sliced
1 cup sliced crimini mushrooms
2 teaspoons herbs de provence
Salt and pepper
1/4 cup chopped macadamia nuts
MEYER LEMON VINAGIRETTE
1/4 cup meyer lemon juice
2 tablespoons citrus champagne vinegar (or white wine vinegar).jpg)
2 tablespoons vegetable stock
2 tablespoons olive oil
1 small garlic clove, grated on a microplane
1/2 tablespoon honey
Equipment:
bowl
frying pan
whisk
Cooking instruction summary:
PREPARATION Cook farro according to package directions. (Note: My package said to soak at least 8 hours, however, I did not have time for this and just cooked it for about 1/2 hour and it turned out great!) During the last few minutes of cooking, add in frozen peas. Drain farro and peas. Add in the lemon zest and juice and toss. Meanwhile, cut asparagus into 3/5 inch pieces and steam until still crispy, but not hard. Add to bowl of farro and peas. On medium heat, heat 1 tablespoon olive oil In a large saut pan. Add in sliced shallots and cook until soft. Add sliced crimini mushrooms and saut until browned and soft. Add to bowl with rest of salad. Whisk together vinaigrette ingredients. Serve in a bowl, drizzle vinaigrette on top, and sprinkle macadamia nuts on top.
Step by step:
1. Cook farro according to package directions. (Note: My package said to soak at least 8 hours, however, I did not have time for this and just cooked it for about 1/2 hour and it turned out great!) During the last few minutes of cooking, add in frozen peas.
2. Drain farro and peas.
3. Add in the lemon zest and juice and toss.
4. Meanwhile, cut asparagus into 3/5 inch pieces and steam until still crispy, but not hard.
5. Add to bowl of farro and peas.
6. On medium heat, heat 1 tablespoon olive oil In a large saut pan.
7. Add in sliced shallots and cook until soft.
8. Add sliced crimini mushrooms and saut until browned and soft.
9. Add to bowl with rest of salad.
10. Whisk together vinaigrette ingredients.
11. Serve in a bowl, drizzle vinaigrette on top, and sprinkle macadamia nuts on top.
Nutrition Information:
covered percent of daily need
