A Healthy Salad That Carry Special Waist-Shrinking Powers
By Nicole Barron and Gabrielle Vigoreaux
Farro & Arugula Salad With Mustard Vinaigrette
This salad makes for the perfect light mid-day meal.
TOTAL TIME:
LEVEL: Easy
SERVES: 4
Ingredients
- 12 oz. farro
- 1/4 c. fresh lemon juice
- 1 small shallot, finely chopped
- 2 tbsp. Dijon mustard
- 2 tbsp. extra virgin olive oil
- 1 pt. grape tomatoes, each cut into halves
- 4 c. arugula
- 4 leftover fillets “BBQ” Salmon, skin removed and discarded, broken up into bite-size chunks
Directions
- In a medium saucepan, combine farro, enough water to cover by 1 inch and 2 teaspoons salt. Partially cover and heat to boiling on high. Reduce heat to maintain simmer. Cook, partially covered, 20 to 25 minutes or until tender, stirring occasionally; drain well.
- Meanwhile, in a large bowl, whisk lemon juice, shallot, mustard, oil and 1⁄4 teaspoon salt. Add cooked farro and tomatoes, stirring to combine. Fold in arugula and leftover “BBQ” Salmon.