Summary:

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 deserves a spoonacular score of 83%. This score is amazing. Meyer Lemon Grain Salad With Asparagus, Almonds And Goat Cheese, Grilled Asparagus Lemon-Thyme Farro Salad, and Chopped Kale Salad with Meyer Lemon Vinaigrette (with an easy Meyer lemon substitute) are very similar to this recipe.

Dietary Info:

Ingredients:

• 2 cups farro - N/A
• 1 cup peas - N/A
• 2 lemon zest - N/A
• 3 tablespoons meyer lemon juice - N/A
• 1 bunch asparagus - N/A
• 1 tablespoon olive oil - N/A
• 2 shallots - N/A
• 1 cup crimini mushrooms - N/A
• 2 teaspoons herbs de provence - N/A
• 6 servings salt and pepper - N/A
• 0.25 cup macadamia nuts - N/A
• 6 servings meyer lemon vinagirette - N/A
• 0.25 cup meyer lemon juice - N/A
• 2 tablespoons citrus champagne vinegar - N/A
• 2 tablespoons vegetable stock - N/A
• 2 tablespoons olive oil - N/A
• 1 small garlic clove - N/A
• 0.5 tablespoon honey - N/A

Instructions:

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. Drain farro and peas.
3. Add in the lemon zest and juice and toss.
4. Meanwhile, cut asparagus into 3/5 inch pieces and steam until still crispy, but not hard.
5. Add to bowl of farro and peas.
6. On medium heat, heat 1 tablespoon olive oil In a large saut pan.
7. Add in sliced shallots and cook until soft.
8. Add sliced crimini mushrooms and saut until browned and soft.
9. Add to bowl with rest of salad.
10. Whisk together vinaigrette ingredients.
11. Serve in a bowl, drizzle vinaigrette on top, and sprinkle macadamia nuts on top.