Spring Berry and Farro Salad with Crisped Prosciutto
This scrumptious salad of contemporary in-season strawberries, farro, almonds, feta, and crisped prosciutto bathed in a honey and Dijon dressing is far more than simply eye sweet. It’s an ideal entrée for impressing a lunch gathering amongst pals.
Flavourful farro
Farro is a nutty grain that provides nice texture and flavour to any variety of chilly and heat dishes. Rinse, drain, and cook dinner 1 cup (250 mL) complete farro in 3 cups (750 mL) water for about 40 minutes, or till al dente. It must be chewy and have some chew to it. Prepare dinner up a beneficiant batch and refrigerate to be used in quite a lot of dishes.
Farro—flavourful and nutritious
A 1/4 cup (60 mL) serving of cooked farro supplies a beneficiant 6 g protein and three g fibre per serving. For added nutty flavour, toast dry farro in saucepan earlier than including water and cooking. It takes 1/3 cup (80 mL) dry farro to yield 1 cup (250 mL) cooked.
