Recipe: Farro Salad with Baby Spinach, Peas & Toasted Pecans
I still enjoy meats and fish, but I have been eating them less than I used to. You will still see me cook with all kinds of ingredients, but with a bit more upcoming focus on vegan dishes. My Farro...
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 marlameridith.com.
Cooking tools:
- Colander
- Stove
- Pot
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Measuring cup
- Measuring 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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