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Farro and Spring Vegetable Salad with Feta
WILLIAMS-SONOMA23Ingredients
105Minutes
460Calories
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Ingredients
US|METRIC
8 SERVINGS
- 2 bunches fresh flat leaf parsley
- 1 cup fresh mint leaves
- 1 garlic clove
- 1/4 cup fresh lemon juice (plus more as needed)
- 1 tsp. kosher salt (plus more, to taste)
- 1/2 cup olive oil (plus 2 Tbs, plus more as needed)
- freshly ground pepper (to taste)
- 6 Tbsp. olive oil (plus more as needed)
- 1/2 cup diced yellow onion
- 1 Tbsp. fresh thyme leaves
- 2 cups farro
- 2 tsp. salt (plus more, to taste)
- 1/2 cup English peas
- 1/4 cup chopped fresh mint
- 1/4 cup meyer lemon (diced)
- 1/2 cup sugar snap peas (cut on the bias into 1/4-inch strips)
- freshly ground pepper (to taste)
- fresh lemon juice (to taste, plus 2 Tbs.)
- 1 fennel bulb (small, trimmed, halved, cored and very thinly sliced lengthwise)
- 1 bunch baby carrots (preferably mixed colors, tops trimmed to 1 inch, peeled and halved lengthwise)
- 1 bunch asparagus (very thinly sliced on the bias into 2-inch pieces)
- 3 oz. pea tendrils (tender)
- 4 oz. French feta cheese (crumbled)
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NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories460Calories from Fat250 |
| % DAILY VALUE |
| Total Fat28g43% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium1090mg45% |
| Potassium630mg18% |
| Protein10g |
| Calories from Fat250 |
| % DAILY VALUE |
| Total Carbohydrate50g17% |
| Dietary Fiber10g40% |
| Sugars4g |
| Vitamin A90% |
| Vitamin C60% |
| Calcium15% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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