Try something different with our Roasted Vegetable-Farro Salad Recipe. This farro salad recipe features bacon and Dijon alongside your favorite veggies.
What You Need
Original recipe yields 4 servings
1/2 lb. Brussels sprouts, trimmed, quartered
2 cups coarsely chopped carrots
1 Tbsp. oil
1/2 cup farro, uncooked
3 slices OSCAR MAYER Natural Smoked Uncured Bacon, cooked, crumbled
1 Tbsp. GREY POUPON Dijon Mustard
1 Tbsp. lite soy sauce
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Let's Make It
Heat oven to 475°F.
Cook farro as directed on package, omitting salt.
Meanwhile toss vegetables with oil; spread onto rimmed baking sheet. Bake 15 min. or until vegetables are crisp-tender and golden brown.
Spoon vegetables into large bowl. Add farro and remaining ingredients; mix lightly.
How to Prepare Brussels Sprouts
To prepare Brussels sprouts for cooking, remove and discard any yellow or discolored leaves from outsides of sprouts, then rinse sprouts under cool running water. Trim stems, then cut sprouts into quarters and use as directed.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1 cup each
* 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.