Farro Nectarine Salad w Ginger Pom Vinaigrette

Farro Nectarine Salad W Ginger Pom Vinaigrette

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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

How to Make Farro Nectarine Salad w Ginger Pom Vinaigrette

Step-by-Step

  1. whisk together 1st four ingredients (oil, vinegar, ginger & lemon juice). Set aside
  2. chop 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.
  3. Divide among 6 (or 8) butter lettuce leaves.
  4. This would be pretty next to grilled chicken or shrimp.

Printable Recipe Card

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




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