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RECIPE
16 INGREDIENTS 7 STEPS 1hr 25min

Fresh Spring Green Salad

4.0
3 Ratings
This simple Spring Salad with spring veggies includes asparagus and artichokes, rounded out with mint, farro, and crunchy rye bread croutons. A simple seasonal salad to keep you happy and healthy.
Fresh Spring Green Salad Recipe | SideChef
This simple Spring Salad with spring veggies includes asparagus and artichokes, rounded out with mint, farro, and crunchy rye bread croutons. A simple seasonal salad to keep you happy and healthy.
Hello! I'm Libby, Registered Dietitian Nutritionist. My husband, Dalton, and I live in Colorado. We love all things outdoors, making a mess in the kitchen and of course going on wonderful adventures!
https://thecrookedcarrot.com/
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Hello! I'm Libby, Registered Dietitian Nutritionist. My husband, Dalton, and I live in Colorado. We love all things outdoors, making a mess in the kitchen and of course going on wonderful adventures!
https://thecrookedcarrot.com/
1hr 25min
Total Time
1hr
Active Time
$5.28
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1 1/2 cups
Dry Wheat Berries
or Farro
1 bunch
tough ends removed, cut into 1-2 inch pieces
1 Tbsp
Shallots , thinly sliced
4 cloves
Garlic , minced, divided
up to 5 cloves
2 Tbsp
Olive Oil , divided
5 slices
cut into 1-inch cubes
1 jar
(12 oz)
1 cup
to taste
for garnish
(optional)
to taste
Scallions
for garnish
(optional)
to taste
Feta Cheese
(optional)

Dressing

1
Lemon , zested, juiced
1 Tbsp
Dijon Mustard
to taste
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Nutrition Per Serving

VIEW ALL
CALORIES
577
FAT
19.9 g
PROTEIN
19.9 g
CARBS
84.5 g

Author's Notes

To prep ahead, prepare the farro in advance to speed up cooking time. This salad holds up well when prepared in advance, just be sure to store the croutons separately.

You can store it in a glass container for 5-7 days. It will keep longer if the dressing is stored separately as well.

This spring salad is packed with fiber-rich veggies and is an excellent source of folate and vitamin C and is low in sodium and saturated fat.

To make it vegan, omit the feta or use vegan feta.

To make it gluten-free, use quinoa or another gluten-free grain.

This salad is great on its own, but feel free to add in your protein of choice - chicken, chickpeas, etc.

Cooking Instructions

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Step 1
Combine Dry Wheat Berries (1 1/2 cups) with 3 cups water, bring to a boil and let simmer for 55-60 minutes.
Step 2
Set oven to 400 degrees F (200 degrees C).
Step 3
Combine Asparagus (1 bunch) , Olive Oil (1 Tbsp) , Shallots (1 Tbsp) , and half of the Garlic (2 cloves) on a baking sheet, stir to evenly coat asparagus. Roast for 15 minutes or until tender.
Step 4
In a large bowl, combine Rye Bread (5 slices) , Olive Oil (1 Tbsp) rest of the Garlic (2 cloves) , Salt (to taste) , and Ground Black Pepper (to taste) . Lay out pieces of bread in a single layer on a baking sheet. Bake for 15 minutes or until toasted.
Step 5
Combine juice and zest from the Lemon (1) , Olive Oil (3 Tbsp) , Dijon Mustard (1 Tbsp) , Salt (to taste) , and Ground Black Pepper (to taste) in a jar or bowl, whisk or shake the jar to combine.
Step 6
In a large bowl, combine wheat berries, asparagus, Artichoke Hearts (1 jar) , Frozen Green Peas (1 cup) , rye bread croutons and dressing.
Step 7
Garnish with Fresh Mint Leaves (to taste) , Scallions (to taste) , and Feta Cheese (to taste) . Enjoy!
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Nutrition Per Serving
Calories
577
% Daily Value*
Fat
19.9 g
26%
Saturated Fat
2.9 g
14%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
84.5 g
31%
Fiber
17.9 g
64%
Sugars
8.8 g
--
Protein
19.9 g
40%
Sodium
748.2 mg
33%
Vitamin D
--
--
Calcium
164.2 mg
13%
Iron
9.5 mg
53%
Potassium
669.6 mg
14%
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