Farro + Everything but the Moldy Cheese Salad

OhSoVeryPretty-Farro

There comes a time when you’ve gotten too excited at the grocery store and have overestimated the amount of vegetables you are going to consume within the week. Of course you’re going to eat cabbage, spinach, kale, a bag of apples, celery, zucchini in the course of week, ignoring the obvious fact that you are ONE person and really don’t consume that much food before things start to grow old and moldy.

So I came up with a solution to rescue my slowly wilting leaves and browning apples. Throw them into a salad, add a grain, add some balsamic and olive oil and voila! What do you get? Everything but the moldy cheese added to farro and a nice, healthy, nutritious meal for lunch the next day.

Here’s to overestimating green consumption, saving wilting vegetables and to things that are just oh-so-very pretty. 

 

Recipe: Farro + Everything but the Moldly Cheese Salad

Inspiration: My wilting vegetable container

Ingredients:

  • 1 cup uncooked farro [barley/quinoa/buckwheat groats - any grain you have on hand]
  • 2 cups water
  • 2 cups chopped spinach
  • 1/2 zucchini
  • 2 sticks celery
  • 1/4 red onion
  • 1 apple
  • 1/2 cup dried cranberries
  • 1/4 cup slivered almonds
  • 1/4 cup sunflower seeds
  • 1/4 cup crumbled feta cheese
  • olive oil
  • balsamic vinegar

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1. Boil 2 cups of water. Add one cup of farro (barley/quinoa) to the pot and let it cook on medium until the grains are cooked through.

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2. While you’re waiting for your farro to cook, grab all your “everything” ingredients and start chopping everything into smaller edible cubes. Chop your spinach, cube your zucchini and apples and dice your celery. Throw all the ingredients in a bowl along with the sunflower seeds, almonds, crumbled feta cheese and dried cranberries.

3. When your farro is cooked through, drain it out in a strainer with cold water and let it cool down and dry out for a little bit. Then add the farro to the bowl of “everything” ingredients.

4. Drizzle your EVOO [extra virgin olive oil] and drizzle your balsamice [I like to use a thicker, sweeter balsamic reduction] and toss away!

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Makes for a perfect side for dinner and you can pack up the leftovers to take for a scrumptious, healthy lunch the following day!

 

Happy eating friends!

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