This salad is perfect for Spring. Fresh snow peas, white beans, farro, feta, lemon, and mint combine for an easy lunchtime meal. Or have it as a side to grilled chicken or a white fish like halibut or cod.
Spring Green Farro Salad
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Sweet snow peas combine with nutty textured farro, creamy white beans, salty feta, Meyer Lemon EVOO, Lambrusco Red Wine Vinegar and mint for a fresh and lightweight spring meal.Author:
1 C Agribosco 10 minute Farro
1 C fresh snow peas, sliced into large chunks
1 can white cannellini beans, well rinsed and drained
1/4 C fresh chopped mint leaves
1/4 C Meyer Lemon Extra Virgin Olive Oil
3 TBS Lambrusco Red Wine Vinegar
1/2 lemon, juiced
salt and pepper to taste
1/3 - 1/2 C crumbled Feta
Cook farro according to package instructions. While Farro is cooking, wash and slice the snow peas and place in a large mixing bowl. Add the beans, mint, fresh squeezed lemon juice, salt and pepper. Stir gently. In a separate bowl/measuring cup, whisk the Meyer Lemon EVOO and the Lambrusco vinegar together. When the farro is done, rinse with cool water and let drain. Dump into mixing bowl. Add Meyer Lemon vinaigrette and gently stir. Add feta crumbles and gently fold just until mixed. Salt and pepper to taste if more is desired. Transfer to a serving bowl. Add extra lemon wedges, serve and enjoy!
Other spring greens you could add:
skinny asparagus stalks, chopped into short pieces
add 1/4 C fresh chopped basil
For wine pairing, this goes best with a well chilled and crisp Sauvignon Blanc or Sancerre.