Meyer Lemon Scented Farro and Asparagus Salad

If you have roughly 45 minutes to spend in the kitchen, Meyer Lemon Scented Farro and Asparagus Salad might be a great dairy free and lacto ovo vegetarian recipe to try. For $1.79 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. One serving contains 222 calories, 5g of protein, and 12g of fat. This recipe serves 6. It works well as a hor d'oeuvre. This recipe from Foodista has 2 fans. If you have salt and pepper, meyer lemon vinagirette, lemon zest, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserv

Instructions

1. 1

   Cook farro according to package directions. (Note: My package said to soak at least 8 hours, however, I did not have time for this and just cooked it for about 1/2 hour and it turned out great!) During the last few minutes of cooking, add in frozen peas.

2. 2

   Drain farro and peas.

3. 3

   Add in the lemon zest and juice and toss.

4. 4

   Meanwhile, cut asparagus into 3/5 inch pieces and steam until still crispy, but not hard.

5. 5

   Add to bowl of farro and peas.

6. 6

   On medium heat, heat 1 tablespoon olive oil In a large saut pan.

7. 7

   Add in sliced shallots and cook until soft.

8. 8

   Add sliced crimini mushrooms and saut until browned and soft.

9. 9

   Add to bowl with rest of salad.

10. 10

    Whisk together vinaigrette ingredients.

11. 11

    Serve in a bowl, drizzle vinaigrette on top, and sprinkle macadamia nuts on top.

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