GRILLED VEGETABLE FARRO SALAD

Grilled Vegetable Farro Salad image

This colorful vegetarian dish is perfect for a picnic.

Provided by Betty Crocker Kitchens

Time 1h30m

Yield 6

Number Of Ingredients 15

Ingredients

1 cup uncooked farro or pearled barley
2 1/2 cups water
1/2 teaspoon salt
1 yellow bell pepper, cut into 6 pieces
1 red bell pepper, cut into 6 pieces
1/2 lb fresh asparagus spears, cut in half
6 cherry tomatoes
1 tablespoon olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
2 teaspoons grated lemon peel
2 teaspoons Dijon mustard
1/4 teaspoon salt
Dash fresh ground black pepper
2 cups baby spinach leaves, lightly packed

Steps:

Rinse farro under cold water. In 2-quart saucepan, mix 2 1/2 cups water and 1/2 teaspoon salt. Add farro; heat to boiling over medium heat. Reduce heat, cover and simmer 20 to 25 minutes or until tender. Drain, if necessary, and set aside.
Heat coals or gas grill. Brush peppers, asparagus and tomatoes with olive oil. Place peppers and asparagus in grill basket or directly on grill rack. Cover grill; cook over medium heat 7 to 9 minutes, turning occasionally, until vegetables are crisp-tender, adding tomatoes during last 4 minutes.
In small bowl, mix red wine vinegar, lemon juice, lemon peel, mustard, 1/4 teaspoon salt and the pepper.
To serve, toss farro and spinach in 3 tablespoons of the dressing. Arrange farro on serving platter, and place grilled vegetables on top. Drizzle remaining dressing over vegetables.

Nutrition Facts : Calories 170, Carbohydrate 31 g, Cholesterol 0 mg, Fat 1/2, Fiber 7 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 4 g, TransFat 0 g