I try to take my lunch to the office when I go in. It saves me money and helps me make sure I am eating stuff that is at least semi-healthy. Don’t get me wrong…I love the pizzas from our work cafe but they have a crazy high calorie count and don’t offer a lot in the way of vegetables. One of my favorites for work lunches is rainbow farro salad.
This salad is the perfect combination of delicious vegetables and hearty farro. The dressing has just the right amount of tang to it so it tastes light and fresh. For some added protein, I sometimes toss in shredded chicken.
Ingredients for Rainbow Farro Salad:
1 cup farro
1 red pepper, diced
1 yellow pepper, diced
1 cup shelled edamame
1/2 cup diced red onion
1/2 cup shredded purple cabbage
1/2 cup sliced almonds
Dressing:
2 Tbsp rice vinegar
1 Tbsp toasted sesame oil
2 tsp fresh ginger, minced
1/8 tsp crushed red pepper
Let’s Make It:
1. Cook farro according to package directions. Let cool slightly.
2. In a large bowl, combine vegetables and farro. Stir well to combine.
3. In a small bowl, whisk together rice vinegar, sesame oil, ginger and crushed red pepper. Pour over farro mixture. Top with sliced almonds before serving.
Note: The dressing can and salad can be made ahead of time up to 2 days ahead of time and stored separately. Once mixed together, the salad will keep well for 1-2 days.
You can easily substitute any of your favorite vegetables into the salad. The idea is to get as many colors of the rainbow as possible so you know you are getting a well rounded group.
What are your favorite lunch options? Do you like to make healthy salads and take them in to enjoy instead of the standard lunchroom fare?
- 1 cup farro
- 1 red pepper diced
- 1 yellow pepper diced
- 1 cup shelled edamame
- 1/2 cup diced red onion
- 1/2 cup shredded purple cabbage
- 1/2 cup sliced almonds
- 2 Tbsp rice vinegar
- 1 Tbsp toasted sesame oil
- 2 tsp fresh ginger minced
- 1/8 tsp crushed red pepper
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1. Cook farro according to package directions. Let cool slightly.
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2. In a large bowl, combine vegetables and farro. Stir well to combine.
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3. In a small bowl, whisk together rice vinegar, sesame oil, ginger and crushed red pepper. Pour over farro mixture. Top with sliced almonds before serving.
Note: The dressing can and salad can be made ahead of time up to 2 days ahead of time and stored separately. Once mixed together, the salad will keep well for 1-2 days.
I love all the bright colors in this salad. Looks beautiful. Hope to see you at Family Joy Blog Link UP Party this week. Sunday-Wednesday. http://thinking-outside-the-pot.com/?p=2762
What a beautiful bowl of salad. Pinning!
Thank you so much! I love all the colors.
I’ve never had farro. The colors are very pretty together. Thanks for sharing on Family Joy Blog Link-up. Please come back and join us again!
Definitely seek out some farro and give it a try. It has a nutty quality to it that is wonderful.
This sounds delicious, and it’s so gorgeous and colorful!
Now that’s pretty!! Looks like confetti – Thanks for sharing on the What’s for Dinner link up!!
Loving the bright colors in this dish. Almost looks too pretty to eat.
I love farro salads, it’s chewiness goes so well with crunchy veggies. Your photos look great! I found your link at What’s Cookin Wednesday!
Thanks so much for coming by! I love farro too 🙂
Love how colorful and delicious this salad looks. Thanks for sharing at the Inspiration Spotlight party. Shared.
Your recipe is going to be featured at Family Joy Blog Link Up Party on Sunday-Wednesday. Thanks for sharing with us all!
I love rainbow foods and this salad is so bright and colorful! Thanks for sharing with us at Share The Wealth Sunday. I hope we see you again tonight!
So colourful! Love it. Also looks healthy. Thank you for sharing with us at #HomeMattersParty. We would love to have you again next week.
Your salad looks so healthy and delicious! Thanks for sharing your recipe at Motivation Monday on Mom Home Guide!