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Orange-Farro Salad
Ingredients
- 2 oranges
- 1 small shallot, minced
- 1 tablespoon red wine vinegar
- 3 tablespoons olive oil
- Salt and ground black pepper
- 2 cups cooked farro or brown rice
- 1/3 cup pitted green olives
- 2 cups baby arugula
Directions
1. Peel 2 oranges; slice 1 1/2 oranges and juice the remaining half orange into a large bowl. Add shallot, red wine vinegar and olive oil to bowl. Season with salt and pepper.
2. To bowl add farro, olives and arugula. Fold in orange slices.
Nutrition Facts
(Orange-Farro Salad)
- Servings Per Recipe 12,
- cal. (kcal) 110,
- Fat, total (g) 4,
- chol. (mg) 0,
- sat. fat (g) 1,
- carb. (g) 15,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 0,
- Trans fatty acid (g) 0,
- fiber (g) 2,
- sugar (g) 2,
- pro. (g) 3,
- vit. A (IU) 1701,
- vit. C (mg) 25,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 12,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 369,
- Potassium (mg) 98,
- calcium (mg) 40,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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