Spring Greens and Farro Salad

Overview

Spring has sprung and I am HERE. FOR. IT!!

Bring me all the flowers like tulips, hyacinth, and daffodils! All the warmth from the spring sun and rain to make all the flowers grow. It’s literally one of my favorite seasons.

And this is now one of my favorite salads.

It’s fresh and green, light and bright, and perfect for those warm spring days ahead. Spring peas, baby spinach, farro, feta, dill, the crunch of some toasted walnuts, and some lemon make this salad the most delicious salad. Hope you love it!

Serves 4

 

 

Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.

Shopping List

  • 1 cup cooked farro

  • 16 ounces baby spinach

  • 1/2 lb spring peas, removed from their pods

  • 1/2 cup toasted walnuts, chopped

  • 6 ounces feta; crumbled or diced (optional)

  • 1/4 cup fresh chopped dill

  • juice of 1 lemon

  • 1/4 cup extra virgin olive oil

  • few dashes of white wine vinegar

  • salt + pepper

Method

Make the dressing. In a small bowl, whisk together the lemon juice, oil, vinegar, heavy pinch of salt + pepper. Check for seasoning + set aside.

Toast the walnuts: Over low heat, shaking a pan occasionally, toast the walnuts. About 3-5 minutes until you start to notice a toasted smell. Remove from heat + set aside.

Blanch the peas: Boil salted water and add peas. Cook for 3 minutes and strain immediately. Place peas into a bowl filled with ice water. This stops the peas from cooking. Drain the peas, and yes, you guessed it, set aside.

Combine in a large salad bowl the spinach, farro, peas, feta if using, walnuts, and dill. Toss to combine. Now pour on the dressing , and give it a mix to make sure all of the salad is covered. Enjoy!

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