Makes 6 servings
1 cup (250 mL) farro, rinsed
2 cups (500 mL) water
1/2 tsp (2 mL) salt
3/4 cup (175 mL) coarsely crumbled ricotta salata
2/3 cup (150 mL) chopped flat leaf parsley
1/2 cup (125 mL) toasted walnut halves, coarsely chopped
1/3 cup (75 mL) moist-packed sun-dried tomatoes, thinly sliced
1 clove garlic, minced
1 tbsp (15 mL) chopped fresh oregano
1/2 tsp (2 mL) grated fresh lemon rind
1/4 tsp (1 mL) crushed red pepper flakes
1/4 tsp (1 mL) freshly ground black pepper
1/3 cup (75 mL) Newman's Own® Family Recipe Italian Dressing
1. PLACE farro, water and salt in a 2-quart sauce pan and bring to a boil over high heat. Reduce to low, cover and simmer until liquid evaporates, about 20 minutes.
2. ARRANGE all remaining salad ingredients except dressing in a medium serving bowl. Once farro is cooked, drain in a colander and let cool for 5 minutes, stirring frequently to prevent clumping.
3. PLACE farro in serving bowl with other ingredients and stir to blend. Add Newman's Own® Family Recipe Italian Dressing; stir to coat all ingredients. Serve warm.
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