Make this Asparagus-Farro Salad for a refreshing side to serve at your next block party or backyard barbecue. The neighbors are sure to love this colorful salad.
What You Need
Original recipe yields 12 servings
2 cups pearled farro, uncooked
3 cups coarsely chopped fresh asparagus spears
2 cups coarsely chopped sugar snap peas
1/2 cup PLANTERS Sliced Almonds
1/2 cup chopped fresh parsley
4 clementine s, chopped
4 green onions, chopped
3/4 cup KRAFT Asian Toasted Sesame Dressing
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Let's Make It
Cook farro as directed on package, omitting salt.
Meanwhile, add asparagus and peas to pan of boiling water; cook 2 to 3 min. or until bright green in color. Drain. Immediately add blanched vegetables to bowl of ice water; let stand until cooled.
Drain farro; rinse with cold water. Drain well. Place in large bowl. Drain blanched vegetables. Add to farro along with all remaining ingredients; mix lightly.
Refrigerate 1 hour.
Trimming Fresh Asparagus
Asparagus spears snap off naturally where they are tough. Simply bend the spear near the bottom end and it will break off at the right point. Or, remove an inch or so of the "woody" portion off the bottom of the stalks with a sharp knife.
This flavorful salad can be refrigerated up to 24 hours before serving. If refrigerating more than 1 hour, stir in the dressing just before serving.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fibers 7g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.