GOAT CHEESE AND VEGETABLE FARRO SALAD
This colorful vegetarian salad is perfect for that summer backyard get-together.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 8
Number Of Ingredients 17
Steps:
- Rinse farro with cold water; drain. In 3-quart saucepan, mix 4 1/2 cups water and 1/2 teaspoon salt. Add farro; heat to boiling. Reduce heat, cover and simmer 20 to 25 minutes or until tender. Drain if necessary. Set aside.
- Heat charcoal or gas grill. Brush onion, bell peppers, asparagus, mushrooms and tomatoes with 1 tablespoon olive oil. Sprinkle with salt and pepper. Place onion, bell peppers and asparagus on grill. Cover grill; cook over medium heat 9 to 12 minutes, turning occasionally, until vegetables are crisp-tender. Add mushrooms during last 6 minutes and tomatoes during last 4 minutes of grilling. Cut grilled vegetables into bite-size pieces. Set aside.
- In small bowl, beat 5 tablespoons olive oil, the lemon juice, lemon peel, 1/4 teaspoon salt and 1/8 teaspoon pepper with whisk until well blended. Stir in cilantro.
- In large bowl, toss farro with 3 tablespoons dressing until well blended.
- Spoon farro onto serving platter; top with grilled vegetables. Drizzle remaining dressing over salad. Sprinkle with crumbled goat cheese.
Nutrition Facts : Calories 350, Carbohydrate 42 g, Cholesterol 10 mg, Fat 3, Fiber 6 g, Protein 12 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 5 g, TransFat 0 g
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