10 Days of Blueberries: Day 2

Blueberry Farro Salad:


Servings: 4

Ingredients
Farro Salad:
  • 1 cup farro
  • 3 cups water
  • Kosher salt and black pepper
  • 1 pound large shrimp, peeled and deveined
  • 1 container (5 ounces) baby kale blend or other salad greens
  • 1 cup blueberries
  • 1 ½ cup cooked beets, cut into quarters
  • 2 tablespoons crumbled feta cheese
  • 2 tablespoons toasted pecans
Lemon Dressing:
  • 1 ½ tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup
  • 2 ½ tablespoons extra virgin olive oil
  • Kosher salt and black pepper


Directions
Farro Salad:
  1. Place the farro, 3 cups water and a pinch of salt in a medium saucepan and bring to a boil. Reduce to a simmer and cook until tender, about 30 minutes. Drain the farro and set aside.
  2. Heat a grill pan over medium high heat and spray with cooking spray. Season the shrimp with a pinch of salt and pepper and add them to the grill. Cook about 3 minutes on each side until opaque. Remove from grill.
  3. To assemble the salad, toss the cooked farro, salad greens, blueberries, and beets together in a large bowl with the dressing. Top the salad with the grilled shrimp, feta, and pecans.
Lemon Dressing:
  1. Whisk the lemon juice, mustard, maple syrup, and olive oil together in a bowl.
  2. Season the dressing with a pinch of salt and pepper.



this recipe is adapted from www.blueberrycouncil.org

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