Smart Selection, Prep and Nutrition for Summertime Salad Recipes

By  |  0 Comments

Find helpful nutrition, selection, prep and storage notes below for 3 summertime salad recipes.

1 of 3
Use your ← → (arrow) keys to browse

 

Farro Tabbouleh Salad

Photo by Jeffrey S. Otto

Farro Tabbouleh Salad

1. Tabbouleh is traditionally made with bulgur and a whole-wheat grain. Farro is also a whole-wheat grain, so it can easily be used in recipes calling for bulgur.
2. Farro, an ancient Italian grain also known as emmer, is making a comeback. It’s extremely versatile, working in side dishes, salads and entrees alike, and it can be enjoyed cold, warm or hot.
3. Farro is easy to cook. Simply bring 2 ½ cups water to a boil, add 1 cup dry farro and cook until al dente. You’ll end up with about 3 cups cooked farro. So for this recipe, you’ll need about 1 ½ cups dry farro.
4. Use English cucumbers – they have fewer seeds.
5. Indiana is one of the top mint-producing states. The state ranks third in spearmint production and fourth in peppermint production.
6. Farro is a whole-grain wheat. Enjoy more whole grains on a daily basis because they can help reduce risk of heart disease, diabetes and stroke. Whole grains also help with weight maintenance and contribute to healthier blood pressure levels.
7. This entire salad is filled with disease-fighting, health-boosting nutrients thanks to the farro, tomatoes, cucumbers, onion, and even the mint and parsley.

1 of 3
Use your ← → (arrow) keys to browse

Leave a Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

By submitting this form, you accept the Mollom privacy policy.