Spring Rainbow Salad
Not only does this recipe have 6 different veggies, but I also use farro which is one of my favorite grains! It has a good source of protein, fiber and iron, has a nice nutty flavor, and the BEST chewy texture. It is the best grain you can use for this salad, but of course, you can substitute if necessary. I also use marinated artichokes and use the whole jar (marinade included) as the base dressing for this salad, and then add some lemon juice. Easy, fresh and delicious for spring and summer. Sometimes I eat it plain, a lot of times I add protein, and sometimes it's a great side dish at a bbq or for dinner.
Ingredients
- 1 whole1 whole1 whole Red Bell Pepper, diced
- 1 whole1 whole1 whole Yellow Bell Pepper, diced
- 1 whole1 whole1 whole Green Bell Peppers, diced
- 1 whole1 whole1 whole Zucchini, diced
- 1 bunch1 bunch1 bunch Asparagus, cut into 1/2 in pieces
- 12 fl oz12 fl oz12 fl oz Marinated Artichoke Hearts
- 1 whole1 whole1 whole Lemon, juiced
- 1 cup1 cup1 cup Farro
Get Ingredients with
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- 1. Cook farro according to package instructions (you can also use the whole package of farro)!
- 2. Chop all of your veggies and saute in a pan until just softened.
- 3. In a large bowl, combine farro, veggies, marinated artichokes (with the marinade) and lemon juice.
- 4. Toss to combine.
- 5. Serve immediately or keep in the fridge.
- For Serving: I also recommend serving with shaved parmesan (or cheese of choice) when warm. It slightly melts and just gives a little more flavor/salt!
Add a Note
My Notes:
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.