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Lunch

Farro & White Bean Salad

  • Prep-Time 30 Mins
  • Cook-Time ~20 Mins
  • Servings 8

Ingredients

  • 4 cups reduced-sodium chicken broth
  • 2 cups pearled farro
  • 1/3 cup olive oil
  • 1 teaspoon lemon zest
  • 1/3 cup lemon juice
  • 2 tablespoons minced shallot
  • 1 teaspoon salt
  • 1/4 teaspoon freshly cracked black pepper
  • 2 15-ounce cans cannellini beans, rinsed and drained
  • 1 small cucumber, diced (about 1 cup)
  • 1/2 cup lightly packed fresh basil leaves, finely chopped
  • 1/2 cup lightly packed fresh flat-leaf parsley, finely chopped
  • 1/3 cup sliced Sun-Maid Mediterranean Apricots
  • 1/3 cup Sun-Maid Tart Cherries
  • 1/3 cup Sun-Maid Golden Raisins
  • 1 cup cubed fresh mozzarella

Directions

  • 1

    In a large saucepan, bring broth and farro to a boil over medium-high heat. Reduce heat. Simmer, covered, about 20 minutes or until farro is soft but still chewy in the center. Drain. Let Cool.

  • 2

    In a screw-top jar, combine olive oil, lemon zest, lemon juice, shallot, salt, and black pepper. Shake to combine.

  • 3

    In a large serving bowl, combine farro, beans, cucumber, basil, parsley, dried apricots, dried cherries, and golden raisins. Drizzle with the dressing mixture and stir to combine. Fold in mozzarella.

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Nutrition Facts

  • Servings: 8

AMOUNT PER SERVING

  • Calories: 434
  • Calories from Fat:
% Daily Value*
  • Total Fat 13g
  • Saturated Fat 3g
  • Cholesterol 10mg
  • Sodium 743mg
  • Carbohydrates 64g
  • Fiber 10g
  • Sugar 14g
  • Protein 17g
  • Vitamin A
  • Vitamin C
  • Calcium
  • Iron

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs

Product used

Sun-Maid Mediterranean Apricots 6 oz. bag

Mediterranean Apricots

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Sun-Maid California Golden Raisins 15 oz. box

Golden Raisins

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