45 min.
Preparation time
Gaps: no
Total: 45 min.
Servings
Serve: 6 persons
Weight Per Serving: 217g
Price Per Serving: 1.79$
222kcal
Nutrition
Calories: 222kcal
Protein: 8.92%
Fat: 44.97%
Carbs: 46.11%
Ingredients
- 2 cupsfarrocooked
- 1 cuppeasfrozen organic
- 2 lemon zest
- 3 tablespoonsmeyer lemon juice
- 1 bunchasparagus
- 1 tablespoonolive oil
- 2 shallotssliced
- 1 cupcrimini mushroomssliced
- 2 teaspoonsherbs de provence
- 6 servingssalt and pepper
- 0.3 cupmacadamia nutschopped
- 6 servingslemon zest
- 0.3 cupmeyer lemon juice
- 2 tablespoonscitrus champagne vinegar(or white wine vinegar)
- 2 tablespoonsvegetable stock
- 2 tablespoonsolive oil
- 1 smallgarlic clovegrated
- 0.5 tablespoonhoney
Equipment
Directions
- 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.
Nutrition Facts
Properties
Nutrition Score
15.038695652174%
Flavonoids
Taste
Nutrients percent of daily need