Farro Salad: Strawberry Pecan Orange
Source: Iowa State University
Incorporate fresh strawberries and mandarin oranges onto your menu with this seasonal salad recipe.
Ingredients
5 lb. + 3 3/4 oz. farro
3 1/2 oz. apple cider vinegar
6 3/4 oz. reserved mandarin juice
3 1/2 oz. granulated sugar
10 1/2 oz. canola oil
1 lb. + 4 3/4 oz. mandarin oranges, drain, reserve juice
13 3/4 oz. strawberries, sliced into 1/8-in. pieces
3 1/2 oz. diced green onions
3 1/2 oz. pecan pieces
Steps
- Prepare farro and cool to 41°F or cooler within 4 hours.
- Whisk together apple cider vinegar, reserved mandarin juice and sugar. Drizzle in canola oil, while whisking to create vinaigrette. Set aside.
- Mix farro, mandarin oranges, strawberries, green onions and pecans together. Be gentle; do not break up oranges and strawberries.
- Whisk together vinaigrette and add to farro mixture. Toss together to fully incorporate vinaigrette.
- Serve at 41°F