Ingredients
4
4 servings
- •3 ½ cups farro, cooked
- •1 ½ cups lentils, cooked
- •1 cup grape tomato, halved
- •1 cup cucumber, diced
- •½ cup yellow bell pepper, diced
- •½ cup red bell pepper
- •⅓ cup fresh parsley, chopped
- •⅓ cup olive oil
- •2 tablespoons red wine vinegar
- •2 tablespoons lemon juice
- •1 teaspoon dijon mustard
- •1 clove garlic, minced
- •1 teaspoon italian seasoning
- •½ teaspoon salt
- •¼ teaspoon pepper
- •fresh arugula, to taste, optional
Instructions
- In a medium bowl, combine the farro, lentils, tomatoes, cucumber, yellow pepper, red pepper, and parsley.
- In a liquid measuring cup or small bowl, combine the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, Italian seasoning, salt, and pepper, and whisk until well-combined.
- Pour the vinaigrette over the farro salad and toss until well-combined.
- Distribute the farro salad into airtight containers with the arugula, if using. Refrigerate for up to 5 days.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 758
- Carbohydrate: 127g
- Fat: 20g
- Fiber: 22g
- Protein: 25g
- Sugar: 5g
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