Roasted Spring Vegetable Farro Salad
Prep: 25 minutes plus cooling
Roast: 20 minutes • Serves: 4
1 cup pearled farro
1 package (8 ounces) sliced baby bella mushrooms
4 green onions, cut into 1-inch pieces
1/2 bunch asparagus, trimmed and cut into 1-inch pieces (about 1/2 pound)
1 cup quartered radishes
1 cup snap peas, halved diagonally crosswise
1/4 cup plus 2 tablespoons lemon herb vinaigrette
1. Preheat oven to 425°; line rimmed baking pan with aluminum foil and spray with cooking spray. Prepare farro as label directs; cool completely.
2. In large bowl, toss mushrooms, onions, asparagus, radishes, snap peas and 2 tablespoons vinaigrette; spread on prepared pan. Roast vegetables 20 minutes or until vegetables are tender; cool slightly.
3. In same large bowl, toss farro, vegetable mixture and remaining 1/4 cup vinaigrette. Makes about 4 cups.
Approximate nutritional values per serving (about 1 cup):
262 Calories, 7g Fat (1g Saturated), 0mg Cholesterol, 246mg Sodium,
43g Carbohydrates, 8g Fiber, 4g Sugars, 0g Added Sugars, 10g Protein
Dietitian’s Dish Tip:
Radishes are a crisp, colorful spring root vegetable that’s rich in antioxidants like calcium and potassium. Add radishes to salads and stir-fries or use them as chili or taco toppers.
