Legal Seafood Farro Salad Recipes

ITALIAN FARRO SALAD

Italian Farro Salad image

Try this delicious and refreshing salad made with the ancient grain farro! It can be made up to 4 hours ahead of time.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 8

Number Of Ingredients 12

Ingredients

1 1/2 cups uncooked farro
4 cups water
1/4 cup red wine vinegar
2 tablespoons olive oil
1/2 cup chopped fresh basil leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1 clove garlic, finely chopped
1 can (14 oz) Progresso™ artichoke hearts, drained and quartered
1 pint grape tomatoes, halved lengthwise
3/4 cup chopped red onion
1/2 cup (3 oz) mozzarella pearls or bocconcini (small fresh mozzarella cheese balls)

Steps:

In Dutch oven, heat Farro ingredients to boiling. Reduce heat; cover and simmer 25 to 30 minutes or until farro is tender; drain and place in large heatproof bowl. Stir occasionally, and allow to cool to almost room temperature, about 35 minutes.
Meanwhile, in small bowl, mix Dressing ingredients; refrigerate while making salad.
Toss Salad ingredients in bowl of farro. Toss with Dressing.

Nutrition Facts : Calories 230, Carbohydrate 33 g, Cholesterol 10 mg, Fat 1/2, Fiber 6 g, Protein 9 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 2 g, TransFat 0 g

CHARLIE BIRD'S FARRO SALAD

Charlie Bird's Farro Salad image

Provided by Ina Garten

Categories side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 cup pearled farro (6 ounces)
1 cup fresh apple cider
2 bay leaves
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
1/4 cup freshly squeezed lemon juice
1/2 cup roasted, salted pistachios, whole or chopped
1 cup roughly chopped fresh parsley
1 cup roughly chopped fresh mint leaves
1 cup cherry or grape tomatoes, halved through the stem
1/3 cup thinly sliced radishes (2 to 3 radishes)
2 cups baby arugula
1/2 cup shaved Italian Parmesan cheese
Flaked sea salt, such as Maldon

Steps:

Place the farro, apple cider, bay leaves, 2 teaspoons salt, and 2 cups water in a medium saucepan, bring to a boil, lower the heat, and simmer uncovered for about 30 minutes, until the farro is tender. (If all the liquid is absorbed before the farro is tender, add a little more water.) Drain the farro and transfer to a large serving bowl. Discard the bay leaves.
Meanwhile, in a small measuring cup, whisk together the olive oil, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir the vinaigrette into the warm farro and set aside for at least 15 minutes to cool.
Before serving, stir in the pistachios, parsley, mint, tomatoes, and radishes. Add the arugula and lightly fold in the Parmesan so as not to break it up too much. Sprinkle with the sea salt and serve immediately.

LEGAL SEAFOOD FARRO SALAD

Legal Seafood Farro Salad image

Categories Rice Salad

Number Of Ingredients 8

Ingredients

1 pound cooked farro
1 cup chopped toasted pistachios
1/2 cup craisins
1 cup cider vinegar
1/2 cup maple syrup
1/2 lemon
2 teaspoons dijon mustard
2 cups olive oil

Steps:

Combine cider vinegar, maple syrup, lemon juice and mustard in a bowl.
Whisk in olive oil. Add chopped sage and season with salt and pepper for dressing.
Combine farro, pistachios,craisins and 6 oz maple cider dressing.

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