Eating Bird Food · by Brittany Mullins★ 4.4 (91)
Farro Salad with Basil Vinaigrette
NUTRITION · PER SERVING40M COOK
CAL 20%·PRO 26%
CARBS 39G39% OF CAL
8G FIBER2G SUGAR29G OTHER
FAT 23G52% OF CAL
4G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Farro and white beans with fresh mozzarella, sun-dried tomatoes, and arugula tossed in a bright basil vinaigrette. A substantial, Mediterranean-leaning salad that works as a satisfying main course.
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View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup dry farro
- 1 ⅓ cup cannellini beans (15 oz can, drained and rinsed)
- ¼ cup chopped sun-dried tomatoes (ones that are red instead of brownish in color)
- 1 cup mini mozzarella balls (also called pearled mozzarella I think)
- 4 cups baby arugula
- additional sea salt and pepper (to taste)
- 1 cup packed basil (slightly chopped)
- ½ cup olive oil
- 3 Tablespoon red wine vinegar
- ¼ cup shallot
- ½ teaspoon sea salt
- ⅛ teaspoon ground pepper
At a glance
PER SERVING · TIME 40M
CAL 20%·PRO 26%
CARBS 39G39% OF CAL
8G FIBER2G SUGAR29G OTHER
FAT 23G52% OF CAL
4G SAT19G 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
- 30m
- Sodium
- 167mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 436mg
- Calcium
- 160mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 167MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.