Farro & Arugula Salad With Mustard Vinaigrette

By The Good Housekeeping Test KitchenPublished: Mar 10, 2016

Mike Garten

Yields:

Total Time:

30 mins

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This salad makes for the perfect light mid-day meal.

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Ingredients

12 oz. farro
1/4 cup fresh lemon juice
1 small shallot, finely chopped
2 Tbsp. Dijon mustard
2 Tbsp. extra virgin olive oil
1 pt. grape tomatoes, each cut into halves
4 cups arugula
4 leftover fillets "BBQ" Salmon (recipe in link below), skin removed and discarded, broken up into bite-size chunks

Directions

1. Step 1In medium saucepan, combine farro, enough water to cover by 1 inch and 2 teaspoons salt. Partially cover and heat to boiling on high. Reduce heat to maintain simmer. Cook, partially covered, 20 to 25 minutes or until tender, stirring occasionally; drain well.
2. Step 2Meanwhile, in large bowl, whisk lemon juice, shallot, mustard, oil and 1⁄4 teaspoon salt. Add cooked farro and tomatoes, stirring to combine. Fold in arugula and leftover "BBQ" Salmon.

Nutritional Information (per serving): Calories 625; Protein 44g; Carbohydrate 71g; Total Fat 18g; Saturated Fat 3g; Dietary Fiber 11g; Sodium 935mg

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