Asparagus-Farro Salad | Gordon Food Service
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1. Dissolve the vegetable base in 1 gal. of boiling water. Reduce to simmer. 2.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at gfs.com.
Ingredients
- 1 gal. Water
- 4 Tbsp. GFS Vegetable Base
- 2 oz. Primo Gusto Extra Virgin Olive Oil
- 1 lb. Jumbo Spanish Onions, diced
- 1/2 lb. Markon Jumbo Celery, diced
- 1 Tbsp. Chopped Garlic
- 4 ct. Trade East Whole Bay Leaves Spice
- 2 1/4 lb. Farro
- 1 lb. GFS Sliced Unsalted Blanched Almonds, toasted
- 2 lb. Jumbo Asparagus
- 1 lb. Markon Jumbo Carrots
- 1/2 oz. Markon Mint Leaves, trimmed and chopped
- 2 lb. Pepper Mill Fuji Apple Dressing
- 1 lb. Markon Conventional Spring Mix
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