Farro Lentil Salad Recipe

Ingredients

• Organic Farro

  Bob's Red Mill

  350g

• Lentils

  Raw

  300g

• Grape tomatoes

  Red, ripe, raw, year round average

  150g

• Cucumber

  Peeled, raw

  135g

• Red bell pepper

  Sweet, raw

  50g

• Green bell pepper

  Sweet, green, raw

  50g

• Parsley

  Raw

  15g

• Olive oil

  Salad or cooking

  ⅓ cup or 72g

• Red wine vinegar

  2 tbsp or 30g

• Lemon juice

  Raw

  2 tbsp or 30g

• Dijon mustard

  Grey poupon

  1 tsp or 5g

• Garlic

  Raw

  1 cloves, minced or 3g

• Italian Seasoning

  Shoppers Value

  1 tsp or 4g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Arugula

  Raw

  100g

Directions

1. In a medium bowl, combine the farro, lentils, tomatoes, cucumber, yellow pepper, red pepper, and parsley.
2. In a liquid measuring cup or small bowl, combine the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, Italian seasoning, salt, and pepper, and whisk until well-combined.
3. Pour the vinaigrette over the farro salad and toss until well-combined.
4. Distribute the farro salad into airtight containers with the arugula, if using. Refrigerate for up to 5 days.
5. Enjoy!
6. (source: https://tasty.co/recipe/farro-lentil-salad)

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• Farro Salad
• Apple Farro Salad
• Farro & Tomato Salad with Crispy Capers
• Mediterranean Farro Salad with Spiced Chickpeas
• Farro & Pea Salad with Lemon Dressing
• Lentil Salad