Thursday, May 29, 2014

Strawberry Farro Salad

Originally found in a vegetarian cookbook from Pampered Chef, I have tweaked this delicious recipe to match our personal taste bud preferences to perfection. Are you looking for a new go-to summer meatless entree' salad? Today might just be your lucky day!

Strawberry Farro Salad

1 cup uncooked farro
6 cups spinach/arugula mix
8 oz fresh strawberries, quartered
1 large Granny Smith apple, diced

2 T sweet onion, finely chopped
1 pkg of brie cheese
2 T whole wheat flour
1/2 c pecans, toasted and coarsely chopped
1/2 c raspberry vinaigrette (we like Newman's Own Raspberry Walnut)

+ Cook farro according to package directions. Drain, and rinse with cool water.
+ Combine farro, spinach/arugula, strawberries, apple, onion, and enough dressing to barely coat the greens. Toss lightly. 
+ Dredge wedges or rounds of brie (without the rind) in flour, and cook in a pre-heated (medium-high) skillet coated with non-stick spray for about 45 seconds per side. Just long enough to get a nice golden crust on the cheese. 
+ Serve warm brie on top of the salad mixture. Sprinkle with nuts, and drizzle with more dressing, only if needed.
This salad is even better the next day!

Printable version HERE.


1 comment:

  1. I've been eating sooo many strawberry spinach salads lately! I made my own poppy seed dressing, but that Raspberry vinaigrette is one of my favorites!


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