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Ingredients
US|METRIC
4 SERVINGS
- 3/4 cup farro (cooked according to package instructions, you can also use quinoa, bulgar or whatever base grain you’d like)
- 3 carrots (thick rainbow, cut into 2″ chunks)
- 1/2 head radicchio (cut into wedges)
- 3 Persian cucumbers (small)
- 3 radishes (medium, trimmed)
- 3 oz. greens (spicy, arugula or watercress, rinsed and drained)
- crumbled feta cheese (for topping, optional)
- 1/4 cup blood orange juice (freshly squeezed, if possible)
- 1 tsp. orange zest
- 1 shallot (medium, finely chopped, 1 tablespoon chopped)
- 1 Tbsp. maple syrup (or honey)
- 1 tsp. Dijon mustard
- 1 tsp. lemon juice
- 1/4 cup extra-virgin olive oil
- salt
- pepper
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Directions
- Cook farro in a pot of boiling salted water according to package instructions (cooking time will vary depending on the particular variety of farro, ours took about 20 minutes). Drain well and set aside to cool.
- Attach the KitchenAid® Food Processor Attachment to the power hub of the KitchenAid® Stand Mixer. With the julienne blade in place, stack carrots in the feed tube horizontally (feeding them this way instead of standing up vertically will result in longer, finer julienne pieces). Turn the Stand Mixer to medium speed and press down to slice.
- Swap out to the slicing blade and set the thickness to somewhere in the middle. Press wedges of radicchio down through the feed tube to coarsely shred.
NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories360Calories from Fat140 |
% DAILY VALUE |
Total Fat16g25% |
Saturated Fat3g15% |
Trans Fat |
Cholesterol5mg2% |
Sodium370mg15% |
Potassium870mg25% |
Protein9g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate52g17% |
Dietary Fiber9g36% |
Sugars10g |
Vitamin A160% |
Vitamin C45% |
Calcium15% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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