Mediterranean Farro Salad

Whether you’re looking for a quick and healthy salad to serve at an outdoor summer barbeque or just looking for a refreshing summer lunch, executive chef Pierre Flerismond at Memorial Regional Hospital has a salad option you’ll want to try.

The Mediterranean Farro Salad has 5 grams of protein and is only 225 calories!

Ingredients

• 1/2 cup farro uncooked
• 2 cups arugula
• 1 large red bell pepper
• 1 medium cucumber
• 1 large zucchini
• 1/2 cup bottled Greek salad dressing
• Salt/pepper to taste

Directions

• Bring 1 cup of salted water to a boil.
• Add farro and cook for about 2-3 minutes.
• Lower the heat, then cover and allow to simmer for about 10 minutes.
• When the farro is done cooking, remove from heat and allow to sit for about 2-3 minutes; fluff with a fork.
• While the farro is cooking, cut the vegetables into small cubes.
• Add the vegetables to the arugula, then top with cooked farro.
• Top with salad dressing and salt and pepper to taste.
• Makes 4 Servings

Nutritional Information (Per Serving)

• Calories: 225
• Protein: 5 g
• Carbohydrate: 23 g
• Cholesterol: 0 mg
• Sodium: 485 mg