Farro Salad

Source: North Shore University Hospital, Vernon Hills, Ill.
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Main Ingredient: Greens, Vegetables, Grains
Menu Part: Salad
Cuisine Type: American
Serves: 60 servings

This simple salad recipe is filled with flavor and great for lunch and dinner. 

Ingredients

2 ½ gallons water
5 ¾ boxes farro
7 ½ lb. plum tomatoes, seeded, chopped
5 chopped vidalia onions
2 ½ cups chopped scallions
2 gallons fresh arugula
2 ½ cups chopped Italian flat-leaf parsley
10 garlic cloves, peeled, minced
5 oz. balsamic vinegar
2 tbsp. black pepper
½ cup Dijon mustard
5 oz. olive/canola oil blend

Steps

  1. Combine water and farro in saucepan. Bring to a boil over high heat. Reduce heat to medium-low, cover and simmer, until farro is tender, about 30 minutes. Drain well and transfer to large bowl to cool.
  2. Add tomatoes, onion, scallions, arugula and parsley to farro, toss to combine.
  3. In medium bowl, whisk together garlic, balsamic vinegar, pepper, Dijon mustard and olive oil. Add vinaigrette to salad and toss to coat.