May 18, 2024

This recipe is your secret weapon for those nights when the fridge seems bare. With a few pantry staples, some cooked farro (or another whole grain), and whatever colorful vegetables you have on hand, you can create a satisfying and delicious meal.

A Customizable Dressing: Let Your Creativity Flow!

The beauty of this recipe lies in its adaptability. We’ve used a vibrant cilantro-lime dressing with a touch of sweetness from honey, but feel free to experiment with what you have! Here are some ideas:

  • Mediterranean Twist: Swap the lime juice for lemon juice and add a drizzle of olive oil, chopped fresh oregano, and a pinch of red pepper flakes.
  • Creamy Dream: Add a dollop of plain Greek yogurt or tahini to the dressing for a creamy texture.
  • Asian-Inspired: Combine soy sauce, rice vinegar, a touch of sesame oil, and grated ginger for an Asian-inspired dressing.

Ingredients:

  • 2 rainbow carrots, thinly sliced
  • 2 radishes, thinly sliced
  • ½ cup rice vinegar
  • 2 teaspoons granulated sugar
  • 6 cups mixed salad greens
  • 1 cup cooked farro (or another whole grain like quinoa or brown rice)
  • 1 cup drained and rinsed canned chickpeas
  • ½ cup fresh cilantro leaves, divided
  • 2 tablespoons olive oil
  • 1 ½ tablespoons fresh lime juice
  • 1 garlic clove, minced
  • 1 teaspoon honey
  • ¼ cup unsalted shelled pistachios, toasted and chopped

Instructions:

  1. Quick Pickle the Veggies: In a bowl, combine the sliced carrots and radishes. In a small saucepan, heat together the rice vinegar and sugar until simmering. Pour the hot vinegar mixture over the vegetables and let them marinate for 10 minutes.
  2. Assemble the Salad: Divide the mixed greens, cooked farro, chickpeas, and half of the chopped cilantro leaves among 4 plates. Drain the pickled vegetables and scatter them evenly over the salad.
  3. Whip Up the Dressing: In a small bowl, whisk together the olive oil, lime juice, minced garlic, honey, and remaining chopped cilantro.
  4. Dress & Serve: Drizzle the dressing evenly over the salads and sprinkle with toasted pistachios. Serve immediately.

Nutritional Information (per serving)

  • Calories: 252
  • Fat: 11g
  • Carbs: 34g
  • Protein: 9g

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