• 13 Ratings

Fresh basil stars in this summer salad. We've paired it with raspberries and a light vinaigrette for bold herbal flavor.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Use a cookie scoop, shape the goat cheese into 1-inch balls. Roll balls in farro to coat. Cover and chill until serving time.

  • For salad, arrange basil, lettuce, fennel, raspberries and onion on a platter. For dressing, in a screw-top jar combine the vinegar, oil, honey. Cover; shake to combine. Season to taste with salt and pepper. Arrange cheese balls over salad and drizzle with dressing.

Toasted Farro:

To toast farro, cook 1/2 cup farro according to package directions. Drain well. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add farro. Cook and stir frequently until toasted, about 8 minutes. Cool.

Nutrition Facts

297 calories; 18 g total fat; 7 g saturated fat; 6 g polyunsaturated fat; 4 g monounsaturated fat; 22 mg cholesterol; 236 mg sodium. 521 mg potassium; 23 g carbohydrates; 6 g fiber; 8 g sugar; 11 g protein; 0 g trans fatty acid; 3715 IU vitamin a; 24 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 57 mcg folate; 0 mcg vitamin b12; 202 mg calcium; 3 mg iron;


13 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1