Farro with lettuce, red onion, celery, and olives

This grain salad is simple and filling.

This recipe is healthy, tasty, and very simple. It uses farro, a robust grain, and fresh vegetables. It’s hearty enough to serve as is or you can top it with a pan-roasted protein source like chicken, salmon, or tofu.

Servings: 8

Ingredients

2 cups uncooked farro
1 head lettuce of your choice
4 tablespoons red wine vinegar
4 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 red onion, thinly sliced
2 stalks celery, thinly sliced
1 cup Kalamata olives, halved

Directions

Cover farro with water about 2 inches deep. Bring to a boil then simmer until crunchy tender.
Drain the cooked farro and set aside.
Rinse and dry the lettuce. Tear the leaves into bite-size pieces.
In a small bowl, whisk the olive oil into the vinegar. Season with salt and pepper.
Toss the remaining ingredients with the farro, lettuce, and dressing.

Nutrition information (per serving)

Calories: 260
Total fat: 13 g
Saturated fat: 1.5 g
Cholesterol: 0 mg
Sodium: 400 mg
Total carbohydrate: 36 g
Dietary fiber: 5 g
Total sugars: 3 g
Protein: 7 g