Fall Farro Salad - Kidney Kitchen

Name: Fall Farro Salad - Kidney Kitchen
Ingredients: 1½ cups farro; 3 cups water; ¼ cup walnuts, chopped; ½ cup cranberries, dried; ½ cup smoked Mozzarella cheese, cubed; 2 scallions, chopped, white and green parts; ½ cup Italian Parsley, minced; ¼ cup mint leaves, minced; 3 tablespoons olive oil; 2 teaspoons lemon juice, or to taste; A pinch of sugar; Black pepper, freshly grounded, to taste; A pinch of sea salt (optional)

kitchen.kidneyfund.org

Fall Farro Salad This zippy salad features farro, a nutty ancient grain that is packed with flavor. Be sure to adhere to the serving size.

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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 kitchen.kidneyfund.org.

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