Wednesday, July 10, 2019

Spinach Salad With Radish, Chickpeas, Blueberry and Farro

Spinach salad with radish, chickpeas, blueberry and farro
Ingredients for spinach salad with radish, chickpeas, blueberry and farro

Farro is an ancient grain with a similar texture to barley. It has a nutty taste which makes it interesting in a salad.

Serves 4

1/2 cup farro, rinsed
5 cups fresh washed spinach
4 radishes, thinly sliced
1.5 cups canned chickpeas, rinsed and drained
1 cup blueberries, rinsed
1/4 cup fresh Italian or curly parsley, finely chopped

Dressing:
1/3 cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon honey
1/8 teaspoon red pepper flakes

In a small saucepan combine 1/2 cup farro and 1 cup water and bring to a boil. Reduce heat to low, cover and simmer for 25 - 30 minutes.  Remove from heat and let stand 5 minutes. Fluff up with a fork and drain off any excess water.

Dressing:  In a small bowl combine olive oil, lemon juice, honey and red pepper flakes. In a salad bowl toss spinach with radishes, chickpeas, blueberries and parsley along with the farro.  Season with salt and pepper and serve. 


Want to try another salad?  Try our Spinach Salad With Feta Cheese


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