Photo: Anna Pelzer
Roasted Vegetable Farro Salad
10 ingredients
15 min + 1 hr
8
openrecipes
Roasted vegetables give this salad a deep, caramelized flavor, while Italian farro provides a nutty flavor and lots of protein.
Estimated Nutrition (whole recipe, rough)
521
Calories
42g
Protein
19g
Fat
50g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Farro | 1/2 cup cooked (100g) | 170 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Asparagus | 6 spears (90g) | 27 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup Low Sodium Chicken Broth
- 2 cups Water
- 1-½ teaspoon Sea Salt, Divided
- 1 cup Farro, Rinsed Under Cool Water And Drained Well
- 3 whole Zucchini, Small-medium In Size
- 1 bunch Asparagus, Tough Ends Discarded
- ¼ teaspoons Black Pepper
- 1 jar (8oz. Jar) Roasted Red Peppers In Water, Drained Well
- ⅓ cups Extra-virgin Olive Oil Plus Extra For Finishing Salad
- 2 Tablespoons Freshly-squeezed Lemon Juice (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes