Receta Farro, Cherry & Walnut Salad - A Cooking Light Virtual Supper Club Beach Blanket Picnic!
This month the Cooking Light Virtual Supper Club is having a picnic!
I love how summer gives us the freshest food available. I love the farmers markets especially where I can get local produce! So, when I saw that I was to bring a salad, I knew immediately I wanted to bring this Farro, Cherry, & Walnut Salad that I saw in my June 2014 issue of Cooking Light. I love the colors, the fresh flavors, and citrus dressing with the whole grain mustard (I used Maille Whole Grain - love it!), just perfect for a summer picnic!
For the recipe I made, I did make a few adjustments to the orginal recipe. I love lime and cherry, so I subbed lime juice for the lemon juice and for a sweetener I used agave instead of honey. For me, that was the ultimate dressing for this salad! I hope you will try it.
Follow the links to the other Virtual Supper Club Members blogs to find out what they brought to our Virtual Beach Blanket Picnic!
- Sarah, All our Fingers in the Pie brought our appetizer of Bruschetta with Peach Salsa Melted Brie
- Shelby, that be me, Grumpy's Honeybunch brought the salad of Farro, Cherry & Walnut
- Sandi, of Whistlestop Cafe brought dessert of Lemon Polenta Cake with Summer Berries
- Val, More than Burnt Toast brought our beverage of Cherry Peach Sangria
- Farro, Cherry and Walnut Salad
- By slightly adapted from Cooking Light
- Published 07/02/2014
- 1 serving = 2/3 cup
- Ingredients
- 1-1/2 cups uncooked farro, cooked according to package directions and cooled
- 3/4 pound sweet cherries, pitted and halved
- 1/2 cup diced celery
- 1/2 cup coarsely chopped toasted walnuts
- 1/4 cup flat-leaf parsley leaves, chopped
- 2 tablespoons lime juice
- 1 tablespoon whole-grain Dijon mustard
- 1 tablespoon agave
- 1/4 teaspoon fresh ground black pepper
- 1/4 teaspoon salt
3 tablespoons extra virgin olive oil.
Instructions
Cook Farro according to package. Drain and cool.
Combine Farro, Cherries, Walnuts, Celery, and parsley in a large bowl.
In a 1 cup glass measuring cup, combine, lime juice, mustard, agave, pepper, olive oil, and salt. Toss with farro/cherry mixture.
Refridgerate until serving
Yield: 8
Prep Time: 00 hrs. 25 mins.
Total time: 25 mins.
Tags: cherries, Cooking Light, Farro, Salad, summertime fun, Virtual Supper Club, Walnut, Maille® Mustard