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  • Salmon and Farro Salad

    1 vote
    Salmon and Farro Salad
    Prep: 20 min Cook: 10 min Servings: 2
    by Michele Glauser
    16 recipes
    >
    I first had this recipe at Print Works Bistro in Greensboro, and loved it. I was lucky enough for the chef to give me the recipe! In the fall we make it with sweet potatoes. Cook the sweet potatoes and slice , add instead of the vegetables.

    Ingredients

    • 5 ounces salmon – grilled or baked
    • 5 ounces prepared farro (prepare according to package)
    • 1/2-3/4 cup diced Grilled Summer Vegetables (see recipe)
    • 1/4 cup pine nuts – toasted
    • 2 fluid ounces Garlic Oregano Dressing (see recipe)
    • 1 ounce feta cheese
    • Salt & pepper to taste
    • Grilled Summer Vegetables
    • 1 pound fresh eggplant sliced ½” thick on the bias
    • 1 pound fresh yellow squash sliced ½” thick on the bias
    • 1 pound fresh zucchini sliced ½” thick on the bias
    • 1 pound red bell pepper cut into 2” squares
    • 1 pound red onions cut into 2” squares
    • 4 ounces chopped fresh garlic
    • 1 ounce chopped fresh basil
    • 1 ounce chopped fresh oregano
    • ½ ounce fresh rosemary
    • 1 cup extra virgin olive oil
    • Garlic Oregano Dressing
    • 3/4 cup canola oil
    • 3/4 cup extra virgin olive oil
    • 1/4 cup sherry vinegar
    • 1/4 cup red wine vinegar
    • 1/2 tablespoon Dijon mustard
    • Salt & pepper to taste
    • 2 tablespoons chopped fresh oregano
    • 4 teaspoons chopped garlic

    Directions

    1. Grill or bake salmon and set aside.
    2. Prepare farro according to package instructions.
    3. Place pine nuts on a sheet tray and toast in 400 degree oven for 3-5 minutes.
    4. In a bowl toss prepared farro with vegetables, toasted pine nuts and salt & pepper. Place in a serving bowl
    5. and top with salmon. Drizzle with dressing and sprinkle with feta cheese.

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