Farro-Broccoli Salad
Ingredients
- ½ cup pearled farro
- 1 (12-oz) pkg broccoli florets
- ½ cup reduced-fat mayonnaise
- 2 tsp Dijon mustard
- 1 Tbsp sugar
- 2 Tbsp apple cider vinegar
- 1 cup shredded reduced-fat cheddar cheese
- 1 cup seedless red grapes, halved
- ½ cup roasted, salted pepitas (pumpkin seeds)
- ⅓ cup finely chopped red onion
Instructions
- Cook farro according to package directions; drain, and rinse under cold water to cool. Drain well.
- Meanwhile, microwave broccoli in package at HIGH power 1 to 2 minutes or until just tender; cool, and chop broccoli.
- Combine mayonnaise, mustard, sugar, and vinegar in a serving bowl. Add farro, broccoli, cheese, grapes, pepitas, and onion; toss.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
394
|
394
|
| Fat (g) | 20 | 20 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 18 | 18 |
| Carb (g) | 38 | 38 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 571 | 571 |
Lunch Meal Plan
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