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Farro Salad with Pixie Tangerines and Walnuts
Farro brings a nutty flavor to this delicious salad. Use it for lunch or dinner. Add your choice of greens and citrus and you have a healthful meal!
Course
Salad or Side Dish
Cuisine
California Greek
Keyword
farro, salad, tangerines, walnuts
Servings
4
Author
Mary Papoulias-Platis
Ingredients
1
cup
cooked farro
1
teaspoon
olive oil
2
garlic cloves, minced
2-3
cups
of a mixture of greens, spinach, dandelions, mustard greens
2-3
teaspoons
of amino acids, I prefer Bragg
1/4
teaspoon
salt
pinch
of pepper
Topping
1/2
cup
raisins
Juice of two 2 tangerines
1/4
teaspoon
cinnamon
1
cup
toasted walnuts
Dressing
Juice of two tangerines
2-3
tablespoons
olive oil
Instructions
Prepare farro as directed on back of package.
Or boil 2 cups of water, add cooked farro and cook for 15-20 minutes.
Drain and set aside.
Place 1/2 cup raisins in a small bowl and add juice of two tangerines and cinnamon.
Allow the raisins to marinate while preparing the dish.
Pace 1 teaspoon of olive oil in a large saute pan and add garlic.
Saute briefly until soft and add greens.
Add amino acids, salt, pepper until greens become wilted.
Add the farro and saute until warm.
Remove from the stove and place in a large bowl.
Add soaked raisins with marinade and walnuts.
Sprinkle with 2-3 tablespoons of olive oil and the juice of two tangerines.
Adjust taste with seasonings.