Farro Salad

Name: Farro Salad
Yield: Makes 4 Servings
Ingredients: Radishes, 8, thinly sliced; English (hothouse) cucumber, ½, peeled, halved lengthwise, and thinly sliced; Fresh mint, ⅓ cup (½ oz/15 g) loosely packed, finely chopped; Lemon juice, from 2 lemons; Farro, 1 cup (5 oz/155 g); Salt and freshly ground pepper; Olive oil, ¼ cup (2 fl oz/60 ml); Baby spinach, 6 cups (6 oz/185 g); Feta cheese, 5 oz (155 g), crumbled

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Farro, 1 cup (5 oz/155 g)
Lemon juice, from

Dinner
Vegetarian

Method

Cook the farro

In a saucepan, combine the farro and 2 cups (16 fl oz/500 ml