Recipe: Farro Salad with Baby Spinach, Peas & Toasted Pecans
My Farro Salad with Baby Spinach, Peas & Toasted Pecans is a full, hearty meal, but also weighs in light and easy for summer. I hope you enjoy it as much as we do!
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Cooking tools:
- Skillet
- Pot
- Colander
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
Ingredients
- 10 ounces dried Farro
- 2 tbsp extra virgin olive oil
- 1 small yellow onion (3/4 cup), diced
- 3 cloves garlic, minced
- 3 cups baby spinach
- 1 cup baby peas, fresh or frozen
- 3 tbsp soy sauce or Tamari
- 1 tbsp fresh lemon juice
- splash of dry white wine
- 1/4 tsp ground black pepper
- salt to taste
- 1 cup dried cherries
- 1 cup toasted pecans, chopped
- freshly chopped parsley to garnish
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