This delicious salad can be served as a side to whatever summer foods you are grilling and is hearty enough to be a main dish for any vegans at the table.
Sneha of Sneha's Recipe is hosting today and invited us to join her in sharing Vegan Recipes. I often serve hearty Vegan or Vegetarian sides that also make a main course for family members who choose not to eat meat.
Let's see what dishes the others have brought to this Vegan feast........
- Dacquoise Fraisier from Culinary Cam
- Farro Salad with Tomatoes and Charred Peppers from A Day in the Life on the Farm
- Mediterranean Salad from Amy’s Cooking Adventures
- Protein Rich Quinoa Bowl from Mayuri's Jikoni
- Pumpkin leaf dal from Mildly Indian
- Spicy Mini Cucumber Salad with Toasted Sesame Seeds from Karen’s Kitchen Stories
- Vegan Danish Flødeboller from A Messy Kitchen
- Vegan & Gluten Free Thai Tofu Red Curry from Sneha’s Recipe
- Vegan Mango Chia Pudding from Cook with Renu
This hearty salad will make frequent appearances during the summer months, when most of our meals and gatherings take place by the pool.
Yield: 6 servings
Farro salad with Tomatoes and Charred Peppers
A beautiful and colorful vegan salad that is perfect as a side dish for everyone and hearty enough to serve as a main course for any vegans in the group.
Prep time: 10 MinCook time: 10 MinTotal time: 20 Min
Ingredients
- 1 c. farro, cooked per package directions, rinsed and cooled
- 3 Bell Peppers, stemmed and seeded, cut into large chunkis (I used assorted colors)
- 6 scallions, trimmed, white and light green section left intact
- 3 T. + 1 t. olive oil
- salt and pepper, to taste
- 2 T. vinegar (I used champagne vinegar)
- 1/2 t. cumin
- pinch of crushed red pepper flakes
- 1 pt. grape tomatoes, halved, (I used assorted colors)
Instructions
- Toss the peppers and scallions with 1 teaspoon of olive oil. Season with salt and pepper. Place into a grill basket and cook over medium-high heat, tossing occasionally, until charred and crisp-tender.
- Remove the peppers and onions from the grill to a cutting board and allow to cool. Cut the scallions into 1" sections and cut the peppers into large dice.
- Whisk together the 3 Tablespoons of olive oil with the vinegar, cumin, and crushed red pepper in a large bowl. Taste and season with salt and pepper, as needed.
- Add the farro, peppers, scallions, and tomatoes to the dressing in the bowl and toss to coat. Serve at room temperature.
Notes
Adapted from a recipe found in Good Housekeeping.
Nutrition Facts
Calories
129Fat (grams)
8 gSat. Fat (grams)
1 gCarbs (grams)
15 gFiber (grams)
4 gNet carbs
11 gSugar (grams)
5 gProtein (grams)
2 gSodium (milligrams)
42 mgCholesterol (grams)
0 mg
Property of A Day in the Life on the Farm
No comments:
Post a Comment
I enjoy getting comments and feedback from my audience. Please let me know what you think, keeping in mind that we are all entitled to our own beliefs and opinions. I am happy to hear yours as long as they are stated nicely.