Meyer Lemon Scented Farro and Asparagus Salad
If you have roughly 45 minutes to spend in the kitchen, Meyer Lemon Scented Farro and Asparagus Salad might be a great dairy free and lacto ovo vegetarian recipe to try. For $1.79 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. One serving contains 222 calori
- Prep time
- 13 min
- Cook time
- 31 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 2 cups farro
- 1 cup peas
- 2 lemon zest
- 3 tablespoons meyer lemon juice
- 1 bunch asparagus
- 1 tablespoon olive oil
- 2 shallots
- 1 cup crimini mushrooms
- 2 teaspoons herbs de provence
- 6 servings salt and pepper
- 0.25 cup macadamia nuts
- 6 servings meyer lemon vinagirette
- 0.25 cup meyer lemon juice
- 2 tablespoons citrus champagne vinegar
- 2 tablespoons vegetable stock
- 2 tablespoons olive oil
- 1 small garlic clove
- 0.5 tablespoon honey
Instructions
- 1
Cook farro according to package directions. (Note: My package said to soak at least 8 hours, however, I did not have time for this and just cooked it for about 1/2 hour and it turned out great!) During the last few minutes of cooking, add in frozen peas.
- 2
Drain farro and peas.
- 3
Add in the lemon zest and juice and toss.
- 4
Meanwhile, cut asparagus into 3/5 inch pieces and steam until still crispy, but not hard.
- 5
Add to bowl of farro and peas.
- 6
On medium heat, heat 1 tablespoon olive oil In a large saut pan.
- 7
Add in sliced shallots and cook until soft.
- 8
Add sliced crimini mushrooms and saut until browned and soft.
- 9
Add to bowl with rest of salad.
- 10
Whisk together vinaigrette ingredients.
- 11
Serve in a bowl, drizzle vinaigrette on top, and sprinkle macadamia nuts on top.