Farro and Tomato Salad
Minutes Prep time: 30
Minutes Total time: 10
Servings: 6
Difficulty: easy
Minutes Prep time: 30
Minutes Total time: 10
Servings: 6
Difficulty: easy
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
1 small clove garlic, finely chopped
3 cups water
1 cup pearled farro, uncooked
1 teaspoon salt
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, drained
1 cup chopped arugula
1/3 cup crumbled feta cheese
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 69 mg | 7% |
Carbohydrate | 27 g | 9% |
Cholesterol | 7 mg | 2% |
Total Fat | 5 g | 7% |
Iron | 2 mg | 11% |
Calories | 171 kcal | 9% |
Sodium | 562 mg | 23% |
Protein | 6 g | 13% |
Saturated Fat | 1 g | 7% |
Sugars | 2 g | 0 |
Vitamin C | 5 mg | 9% |
Stir together water, farro and salt in medium saucepan. Bring to a boil. Cover; reduce heat to medium-low and simmer 20 minutes or until farro is tender. Drain.
Whisk together oil, vinegar and garlic in medium bowl. Stir in tomatoes, arugula and cooked farro. Sprinkle with cheese. Serve immediately.
Farro and Tomato Salad