SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Orange-Farro Salad

Makes: 12 servings
Serving size: 1/2cup Yield: 6 cups
Prep 20 mins Cook 30 mins
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,
  • Monounsaturated 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 (g) 12,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 369,
  • Potassium (mg) 98,
  • calcium (mg) 40,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe