Livening up your Monday night meals doesn't have to mean dedicating more time to dinner. Case in point: A Spring salad that tosses leftover asparagus and sugar snap peas with farro.
A nutrient-rich Italian grain with a nutty flavor and a satisfyingly chewy texture, farro can be found in most specialty stores and takes as much time to cook as pasta. Broaden your culinary repertoire when you
- 1 1/2 cups semi-pearled farro
12 ounces asparagus, trimmed, cut into 1 1/2-inch lengths
1 8-ounce package sugar snap peas
12 ounces grape tomatoes, halved
1/2 cup chopped red onion
6 tablespoons chopped fresh dill
1/2 cup olive oil
1/4 cup Sherry wine vinegar
1 7-ounce package feta cheese, crumbled
- Cook farro in large saucepan of boiling salted water until just tender, about 10 minutes. Drain. Transfer to large bowl.
- Meanwhile, cook asparagus and sugar snap peas in another saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Add to farro with tomatoes, onion, and dill. Whisk oil and vinegar in small bowl. Season dressing with salt and pepper. Add dressing and feta to salad; toss to coat and serve.
- Grains , Salads
- North American