Ingredients:

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

Enjoy!

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

(approximations)

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.