Sweet Peas and Saffron · by Annie Holmes★ 5.0 (4)
Farro Arugula Salad (Meal Prep)
NUTRITION · PER SERVING30M COOK
CAL 18%·PRO 34%
CARBS 41G44% OF CAL
5G FIBER4G ADDED3G INTRINSIC29G OTHER7G TOTAL SUGAR
FAT 16G39% OF CAL
5G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegetarian grain salad combining farro, arugula, snap peas, hard-boiled egg, and feta with a tangy vinaigrette. Filling and portable, designed for meal prep.
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View the full recipe on Sweet Peas and Saffron →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup farro (uncooked; note 1)
- 4 cups water
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon honey ((or maple syrup))
- 1/4 teaspoon dijon
- salt & pepper
- 4 eggs (see note 2)
- 4 cups arugula (see note 3)
- 8 oz snap peas
- 1/2 cup feta cheese
At a glance
PER SERVING · TIME 30M
CAL 18%·PRO 34%
CARBS 41G44% OF CAL
5G FIBER4G ADDED3G INTRINSIC29G OTHER7G TOTAL SUGAR
FAT 16G39% OF CAL
5G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 819mg
- Total sugar
- 7g
- Added sugar
- 4g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 273mg
- Calcium
- 226mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 819MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.