PCC Methow Valley Salad
These ingredients are:
Vegetarian 
Vegan 
Corn-free 
Dairy-free 
Egg-free 
Peanut-free 
Soy-free 
Tree nut-free
Vegetarian Vegan Corn-free Dairy-free Egg-free Peanut-free Soy-free Tree nut-freeIngredients
- 1/2 cup farro
- 1 cup water
- 1 1/2 teaspoons salt
- 3 tablespoons lemon juice
- 1 teaspoon minced garlic
- 1 teaspoon dried dill weed
- 1 teaspoon dried basil
- 1 teaspoon black pepper
- 1/4 cup olive oil
- 1/4 cup basil oil
- 1/4 pound roma tomatoes, diced into 1/2-inch pieces
- 1/2 large cucumber, peeled, seeded, and cut at an angle into 1/2-inch, half-moon chunks
- 1/4 cup shredded carrots
- 1/3 pound chard and kale mix (equal parts green kale, red kale and red chard, stems removed, cut into 1-inch pieces)
Preparation
Soak farro in water overnight. Bring water, pre-soaked farro and 1/2
teaspoon salt to a boil. Reduce heat to low and simmer, covered, for 45
minutes. Drain in a colander and let cool slowly at room temperature. Do
not rinse. When cooled, place in a large bowl and refrigerate.
Mix together lemon juice, garlic, dill, basil, remaining salt, pepper, and both oils until dressing is blended. Toss dressing with grain, tomatoes, cucumber and carrots.
To serve, toss equal parts farro-vegetable mixture and loosely packed greens in a bowl.
Mix together lemon juice, garlic, dill, basil, remaining salt, pepper, and both oils until dressing is blended. Toss dressing with grain, tomatoes, cucumber and carrots.
To serve, toss equal parts farro-vegetable mixture and loosely packed greens in a bowl.
Each serving: 231 cal, 10.1g fat (1.3g sat), 0mg chol, 63mg sodium, 31.9g carb, 5.1g fiber, 6.8g protein
