Greek Farro Salad

Welcome to Day 3 of Salad Week! 

If you follow my blog regularly, you know that my mother was in from FL a couple of weeks ago. She doesn't come to NJ often and when she does, she doesn't get a chance to visit with her extended family often.  Heck, I live here and I don't see my aunts, uncles and cousins besides weddings and funerals much anymore either and the furthest one only lives an hour away! So this time, I arranged to have whomever can make it from our family come to my home for a get together. Nothing fancy, just some apps, drinks, dinner, salads and desserts. Just about everyone brought something too which is always helpful and a special thank you to my Mom and cousin Dawn for doing all of the dishes for me since that was also the day I cut my hand! 

I made some Penne with Vodka Sauce (in the cookbook), Chicken in a Lemon Butter Sauce (in honor of my family in MI that couldn't be here), Asian Chicken Wings (the kids favorite and also in the cookbook), a tossed salad, Homestyle Potato Salad (another one in the cookbook) and I also made this Greek Farro Salad. 

This salad was a total "everything but the kitchen sink" salad I threw together using the few olives, spinach and feta cheese I had left in the refrigerator and didn't want to throw away. It was delicious and my family really enjoyed it.  All in all, we had a BLAST! There was a TON of food left over, even after I sent some of it home with others (go figure) so I didn't have to cook for a couple of days afterward...bonus! 

Greek Farro Salad
Prep Time:  20 minutes                       Yield: 8
Cook Time: 10 minutes                       Serving: 1/4 c.
Total Time:  30 minutes

Ingredients

• 1 c. Farro
• 2 c. Water
• 1/4 c. Kalamata Olives, chopped
• 1 Scallion, chopped
• 1/4 c. Fresh Spinach, packed and torn into small pieces
• 1/2 tsp. Dried Oregano
• 1/4 c. Crumbled Feta Cheese
• 1 Lemon, zest and juice
• 3 tbsp. Extra Virgin Olive Oil
• Kosher Salt, to taste
• Fresh Ground Pepper, to taste

Directions 

1. Place water in a small pot and bring to a boil. Add the farro, reduce heat to medium-low and simmer until farro is cooked and the water is absorbed. Remove from the pot, place in a bowl and allow to cool. 
2. Add the olives, scallion, spinach, oregano, feta, lemon zest and juice and oil. Mix well and refrigerate until ready to serve.

Nutrition Facts

Calories 156 , Carbs 19g, Fat 7.6g, Protein 4.4g, Fiber 2.9g, Sugar .3g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 

Enjoy! 

Farro Salad with Pomegranate, Goat Cheese and Walnuts

Welcome to Day 2 of Thanksgiving Recipe Week. 

Today we're talking about salads and since pomegranate is in season from September through February, this salad would make a nice addition not only to your Thanksgiving Day menu, but any seasonal get together. 

Farro is a type of wheat which was believed to be the original grain that fed the Mediterranean regions for thousands of years. It was used as the primary ingredient in polenta, which was commonly eaten by the poor in Roman times. Farro, once cooked, has a firm chewy texture and is popular in salads and soups. Sometimes, it is also found in ground form to be used in making pasta or bread. I found the flavor to be similar to quinoa without the grainy texture and I really enjoyed this deliciously, hearty salad. 

Farro Salad with Pomegranate, Goat Cheese and Walnuts
1 c. Farro, uncooked
1 Pomegranate, seeds only
1/4 c. Crumbled Goat Cheese
1/2 c. Chopped Walnuts
3 tbsp. Aged Balsamic Vinegar
2 tbsp. Extra Virgin Olive Oil
1 1/2 tsp. Fresh Rosemary, chopped
Kosher Salt, to taste
Fresh Ground Black Pepper, to taste

Directions:
1. Prepare farro according to package directions and cool. 
2. In a bowl, add all of the ingredients and mix well. Makes 8-1/2 cup servings. 

I have posted how to get the seeds out of a pomegranate before but just in case you missed it, here is what you have to do:

1. Cut the top of the pomegranate in half about halfway down. 

2. Break the fruit apart with your fingers. I found it easier to place in a bowl with a little water. 

3. The seeds drop to the bottom while the fleshy part floats to the top, making it easier to separate. 

*Nutritional Information per Serving: Calories 207, Carbs 23.5g, Fat 10.6g, Protein 6.3g, Fiber 3.1g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

Click here for more SALAD ideas? 

Enjoy!

Thanksgiving Tip

An unstuffed turkey will roast approximately 15 minutes per pound in a 325 degree oven. Do not stuff your turkey during the cooking process as it slows the cooking down the cooking time and is unsafe to eat as the internal temperature doesn't get hot enough to kill any bacteria that may form. Place your stuffing in a separate dish and bake it instead.