Spring Farro Salad with Feta and Sumac Vinaigrette

Spring Farro Salad with Feta and Sumac Vinaigrette
15 Ingredients
  • 2 cup farro uncooked (see cooking instructions below)
  • 1 bunch parsley
  • 1 small bunch of mint (6-8 sprigs)
  • 8 oz (about 2 cups) sugar snap peas
  • 1 lb fava beans
  • 1 large fennel bulb
  • 1 bunch radishes
  • 2 cup wild arugula
  • 1 cup feta, crumbled (My favorite is the Israeli feta from TJ’s)
  • ½ tsp sumac
  • 1 Tbsp lemon juice
  • ¼ cup red wine vinegar
  • ⅔ cup extra-virgin olive oil
  • 1 tsp kosher salt (I like Diamond Crystal)
  • ¼ tsp cracked pepper
Nutrition
292
15% daily value
12 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

24% 16

Saturated

19% 4

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 2

Carbs

11% 32

Carbs (net)

- 24

Fiber

31% 8

Sugars

- 8

Sugars, added

- 0

Protein

20% 10

Cholesterol

4% 11

Sodium

13% 305

Calcium

12% 121

Magnesium

16% 69

Potassium

10% 458

Iron

17% 3

Zinc

17% 2

Phosphorus

34% 237

Vitamin A

8% 72

Vitamin C

28% 25

Thiamin (B1)

18% 0

Riboflavin (B2)

22% 0

Niacin (B3)

21% 3

Vitamin B6

17% 0

Folate equivalent (total)

26% 102

Folate (food)

- 102

Folic acid

- 0

Vitamin B12

9% 0

Vitamin D

0% 0

Vitamin E

18% 3

Vitamin K

108% 130
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