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13Ingredients
50Minutes
370Calories
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Ingredients
US|METRIC
5 SERVINGS
- 2 cups farro (cooked, regular or quick-cooking)
- 14 asparagus stalks
- 1 cup green peas (fresh or frozen, thawed, or edamame)
- 2 scallions (white and green parts, thinly sliced)
- 6 radishes (trimmed and sliced)
- 1/2 bell pepper (any color, diced)
- 1 lemon (to taste)
- 2 Tbsp. extra-virgin olive oil
- 1/4 cup dried tomatoes (sliced sun-)
- 1/4 cup chopped parsley (or cilantro)
- 2 Tbsp. fresh dill (chopped, or 1 teaspoon dried)
- salt
- freshly ground pepper
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NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories370Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium220mg9% |
| Potassium710mg20% |
| Protein12g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate71g24% |
| Dietary Fiber14g56% |
| Sugars4g |
| Vitamin A20% |
| Vitamin C80% |
| Calcium8% |
| Iron35% |
* 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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Reviews(1)
Eve Olson 6 years ago
This was a pretty tasty salad. My favorite thing about it was that it used a lot of in-season vegetables for springtime. I would make it again because it's so healthy! I added zucchini (because I had some left over) and didn't include shallots (because I don't like them), and it was great. So this is a good recipe for modifications and maybe even using leftover veggies in one dish.