Farro and Spring Vegetable Salad with Feta

To get a head start on this recipe, do some of the prep the night before. Make the parsley-mint dressing, clean the sugar snap peas and peel the carrots (they'll keep in water or damp paper towels overnight in the refrigerator). The next day, use a mandoline to quickly slice the fennel and asparagus. Your efforts will be well rewarded with an amazing dish that showcases springtime vegetables at their freshest.
Average Customer Rating:
5 out of 5
5
 out of 
5
(1 Review) 1
1 of 1(100%)reviewers would recommend this recipe to a friend.
Customer Reviews for Farro and Spring Vegetable Salad with Feta
Review 1 for Farro and Spring Vegetable Salad with Feta
5 out of 5
5 out of 5
woodlandbird
,Woodland Park
,CO
April 7, 2013
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
+1point
2of 3found this review helpful.
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Fresh and Filling
April 7, 2013
We all have celiac disease in my family, so we made this with quinoa instead of farro wheat and served over a bed of baby kale for more vegetables and nutrition. It was absolutely delicious! The mint and fennel gave the salad just the right pop of freshness, while the warm grains made for a comforting meal. We will be making it regularly.
Pros: Yield, Quick, Good Value, Easy, Healthy, Appearance, Adaptable, Impressive, Will Make Again