PCC Methow Valley Salad

Serves: 4 to 6

Your rating: None (52 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Ingredients

Preparation

Soak farro in water overnight. Bring water, pre-soaked farro and 1/2 teaspoon salt to a boil. Reduce heat to low and simmer, covered, for 45 minutes. Drain in a colander and let cool slowly at room temperature. Do not rinse. When cooled, place in a large bowl and refrigerate.

Mix together lemon juice, garlic, dill, basil, salt, pepper, and both oils until dressing is blended. Toss dressing with grains, tomatoes, cucumber and carrots.

To serve, toss equal parts farro-vegetable mixture and loosely packed greens in a bowl.

Each serving: 230 cal, 18g fat (12.5g sat), 0mg chol, 440mg sodium, 15g carb, 3g fiber, 2g sugars, 3g protein

Make it a meal

Complete your meal with these dishes selected by our deli to complement the flavors of the salad.

salad
Marinated Mozzarella Salad
chicken
PCC Grilled Chicken
cake
PCC Pecan Crumb Cake

Recipe by PCC Deli

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

Learn more about our recipes. View guidelines »

More about: cruciferous vegetables, emmer farro, greens, salad, vegetables

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