Farro Nectarine Salad w Ginger Pom Vinaigrette

Farro Nectarine Salad W Ginger Pom Vinaigrette Recipe

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Janice Joy Miller

By
@earth2joy

Sometimes delicious is an accident. This was one of those times. I had a few things in the frig I needed to use up, and the outcome was this amazing salad.

Rating:
★★★★★ 1 vote
Serves:
6-8
Prep:
20 Min
Method:
Stove Top

Ingredients

4 Tbsp
blood orange infused olive oil (or olive oil with a teaspoon or so of orange zest)
1 Tbsp
pomegranate infused wine vinegar (both the ones i use are the "o" brand)
1/2 small
lemon, juiced
1 1/2 Tbsp
fresh ginger, finely chopped
1 c
cooked farro (i cook an entire package and freeze it in 1 cup portions
1/2 c
roasted corn (i roast several ears of corn in season over a grill, then cut from the cob & freeze in 1 cup portions)
4 stalk(s)
celery stalks
1 small
zucchini
2
rainbow carrots (average size - about thumb thickness at the top)
1/4 large
white onions
2 medium
nectarines
1/2 tsp
pink himalayan sea salt, freshly ground
1/4 tsp
pink peppercorns, freshly ground
6
butter lettuce leaves

Step-By-Step

1whisk together 1st four ingredients (oil, vinegar, ginger & lemon juice). Set aside
2chop celery, zucchini, onion, carrots, and nectarines to about the same size as the farro and corn. Toss everything together. Gently toss with the vinaigrette. Add salt and pepper to taste.
3Divide among 6 (or 8) butter lettuce leaves.
4This would be pretty next to grilled chicken or shrimp.

About Farro Nectarine Salad w Ginger Pom Vinaigrette

Main Ingredient: Rice/Grains
Regional Style: American
Dietary Needs: Vegetarian, Vegan, Soy Free
Other Tags: Quick & Easy, Healthy
Hashtags: #corn, #Nectarines, #farro