RECIPE: Farro and Greens Salad

May 17, 2019

Clinical Contributors to this Story

Caitlyn Dempsey, MCD, RD contributes to topics such as Nutrition.

5-8 oz arugula
½ cup dry farro to yield 1 cup cooked
1 lemon
1-2 garlic cloves
1 tbsp Olive oil
2 tbsp or more if desired Pesto (store bought)
1 cup halved cherry tomatoes
½ cup walnuts

Cooking Instructions:
Cook the night before so you can grab and go in the morning!

Wash and dry produce
Cook 1/2 cup farro according to the package’s instructions and place in mixing bowl to cool
Toast walnuts on the stove-top over medium heat for 1 – 2 minutes and set aside
Heat garlic in 1 tbsp of olive oil
Add arugula to the pan to slightly wilt it
Mix arugula into cooled farro
Add 1-2 tbsp lemon zest, cherry tomatoes and toasted walnuts into farro mixture
Add 1 tbsp of olive oil and juice from ½ lemon to the mix
Stir in 1-2 tbsp of store bought pesto

Nutrition facts for entire recipe: 508 kcal | 38 grams fat | 7 grams fiber | 10 grams protein
Per serving: 254 kcal | 19 grams of fat | 3.5 grams of fiber | 5 grams protein

This recipe was developed by Caitlyn Dempsey, MCD, RD, bariatric dietitian at The Center for Bariatrics at Southern Ocean Medical Center. Learn more about Bariatric Services at Hackensack Meridian Health, or view additional nutrition content on HealthU