Vegetable

Farrotto With Artichokes

adminazMarch 16, 2023

0 1 1 minute read

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Farro Salad with Arugula, Artichokes & Pistachios

Recipe Summary

packed with life:

20 mins

total:

20 mins

Servings:

Nutrition Profile:

Diabetes Acceptable
Egg Free
Healthy Being pregnant
Excessive-Protein
Soy-Free
Vegetarian

Nutrition Info

Commercial

Ingredients

Ingredient Guidelines

1 tablespoon lemon juice
1 tablespoon further-virgin olive oil
¾ cup cooked farro
1 ½ cups packed toddler arugula
¼ cup packed minute fresh mint leaves
2 tablespoons thinly sliced fresh basil
1 canned total artichoke heart (or 4 quarters), rinsed and chopped
⅛ teaspoon salt
2 tablespoons chopped salted dry-roasted pistachios
1 ½ tablespoons pomegranate seeds (arils) or dried cranberries
¾ ounce tender goat cheese, crumbled (2 Tbsp.)

Directions

Instructions Guidelines

Step 1

Lumber lemon juice and oil in a salad bowl. Jog in farro, arugula, mint, basil, artichoke, and salt. Sprinkle with pistachios, pomegranate seeds, and goat cheese.

Commercial

Nutrition Facts

Serving Size:

3 cups salad

Per Serving:

503 energy; protein 17g; carbohydrates 46g; dietary fiber 9g; sugars 5g; fats 30g; saturated fats 7g; cholesterol 10mg; potassium 492mg; sodium 655mg.

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Recipe Summary

Nutrition Profile:

Ingredients

Directions

Nutrition Facts

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