Shrimp And Farro Salad

TOTAL TIME: 1 hr 10 min
Prep: 15 min
Inactive Prep: 10 min
Cook: 45 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • 1 cup semi-pearled farro
  • Water, to cook farro
  • Salt, for water
  • 1/2 cup extra-virgin olive oil
  • Juice of 1 lemon
  • 1/4 cup fresh mint leaves
  • 2 tablespoons fresh parsley leaves
  • 1 pound cooked shrimp, peeled and deveined
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1 large bunch watercress, washed well and stemmed
  • Kosher salt and freshly ground black pepper
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Directions

Rinse the farro well and cook in a large saucepan of boiling salted water. Turn the heat to low and simmer for 25 to 30 minutes, stirring occasionally. Drain. Add the cooked farro to a bowl and drizzle with 1 tablespoon olive oil. Let cool.

Add the mint, parsley, lemon juice, and 1/4 cup olive oil to a bowl of a small food processor and puree until smooth. Season the mixture with salt and pepper.

Toss the cooled shrimp, farro, cannellini beans, watercress, and the dressing all together in a large bowl and serve immediately.

Serves: 6; Calories: 352; Total Fat: 14 grams; Saturated Fat: 2 grams; Protein: 27 grams; Total carbohydrates: 31 grams; Sugar: 3 grams; Fiber: 6 grams; Cholesterol: 153 milligrams; Sodium: 473 milligrams

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5

Newest Ratings and Reviews

Read all 7 reviews

  • on June 30, 2013

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    really fresh and lovely. Love the contrast in textures and the light lemony dressing. And super easy to throw together.

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  • on April 06, 2013

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    This recipe is extremely wonderful. It's easy to make, delicious and very healthy. It is one of our favorites and has become one of our staples, thanks Gabrielle

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  • on March 09, 2013

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    Really delicious salad! The first time I made it, I overdressed it and it was waaay to lemony! Couldn't tast any of the other ingredients, just lemon! I corrected it the second time around and it was perfect. I'm going to try subbing spinach or homegrown arugala for the watercress due to availability. It is now my go to for a healthy super-fast lunch. Assemble the salad on Sunday, with the exception of the shrimp, which I can do quickly as needed. Toss it in a bowl and Voila! Lunch!

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