Photo: Anna Pelzer
Spring Greens, Farro and Beet Salad
16 ingredients
30 min + 1 hr
6
openrecipes
A light yet satisfying spring salad.
Estimated Nutrition (whole recipe, rough)
729
Calories
22g
Protein
38g
Fat
81g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Farro | 1/2 cup cooked (100g) | 170 |
| Sunflower | 1 oz (28g) hulled | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Goat Cheese | 1 oz (28g) | 103 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Orange | 1 medium (131g) | 62 |
| Beet | 1/2 cup (85g) | 35 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Pea Shoots | 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 cup Farro
- 5 cups Water
- ½ teaspoons Salt
- 1 pound Mixed Spring Greens
- 3 whole Small Beets, Roasted
- 1 cup Pea Shoots
- 1 cup Sunflower Sprouts
- ¼ cups Pomegranate Arils
- 1 whole Navel Orange, Supremed And Sliced
- 1 whole Blood Orange, Supreme And Sliced
- ½ cups Goat Cheese Crumbled
- ¼ cups FOR THE DRESSING:
- ½ cups White Balsamic Vinegar
- 1-½ teaspoon Extra Virgin Olive Oil
- ¼ teaspoons Orange Blossom Water (optional)
- ¼ teaspoons Salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes