Meyer Lemon Scented Farro and Asparagus Salad

Name: Meyer Lemon Scented Farro and Asparagus Salad
Total time: 45 min
Yield: 6 servings
Ingredients: 2 cups cooked farro; 1 cup frozen organic peas; Zest of 2 meyer lemons; 3 tablespoons meyer lemon juice; 1 bunch asparagus; 1 tablespoon olive oil; 2 shallots, sliced; 1 cup sliced crimini mushrooms; 2 teaspoons herbs de provence; Salt and pepper; 1/4 cup chopped macadamia nuts; MEYER LEMON VINAGIRETTE; 1/4 cup meyer lemon juice; 2 tablespoons citrus champagne vinegar (or white wine vinegar); 2 tablespoons vegetable stock; 2 tablespoons olive oil; 1 small garlic clove, grated on a microplane; 1/2 tablespoon honey

If you have roughly 45 minutes to spend in the kitchen, Meyer Lemon Scented Farro and Asparagus Salad might be a great dairy free and lacto ovo vegetarian recipe to try. For $1.79 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

222 kcal

Calories

5 g

Protein

12 g

Fat

27 g

Carbs

Ingredients

For 6 servings

Estimated cost~€3.80 · ~€0.65/serving

Instructions

1
Cook farro according to package directions. (Note: My package said to soak at least 8 hours, however, I did not have time for this and just cooked it for about 1/2 hour and it turned out great!) During the last few minutes of cooking, add in frozen peas.
2
Drain farro and peas.
3
Add in the lemon zest and juice and toss.
4
Meanwhile, cut asparagus into 3/5 inch pieces and steam until still crispy, but not hard.
5
Add to bowl of farro and peas.
6
On medium heat, heat 1 tablespoon olive oil In a large saut pan.
7
Add in sliced shallots and cook until soft.
8
Add sliced crimini mushrooms and saut until browned and soft.
9
Add to bowl with rest of salad.
10
Whisk together vinaigrette ingredients.
11
Serve in a bowl, drizzle vinaigrette on top, and sprinkle macadamia nuts on top.