Photo: Anna Pelzer
Farro and Cucumber Salad
13 ingredients
4 servings
openrecipes
This refreshing side tosses supergrain farro with cucumber, crispy pumpernickel bread, beets, dill, and a tangy Dijon vinaigrette.
Estimated Nutrition (whole recipe, rough)
876
Calories
22g
Protein
16g
Fat
161g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Farro | 1/2 cup cooked (100g) | 170 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Honey | 1 tbsp (21g) | 64 |
| Beet | 1/2 cup (85g) | 35 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Caraway Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 farro
- Kosher salt
- 2 1-inch pieces pumpernickel bread
- 5 olive oil, divided
- Freshly ground black pepper
- 1 caraway seeds
- 1 white wine vinegar
- 1 Dijon mustard
- 1/2 honey
- 3 small or 1 large cucumber, cut into 1-inch pieces
- 4 baby red or yellow beets, very thinly sliced
- 1/4 dill sprigs
- 1/4 fresh flat-leaf parsley leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bonappetit ·
Recipe sourced from
openrecipes