Appetizers / Soups / Salads

Methow Valley Salad (PCC) takes several minutes to prepare.

Methow Valley Salad (PCC) takes several minutes to cook.

Methow Valley Salad (PCC) makes 8 servings.

The ingredients for Methow Valley Salad (PCC) are:

1/2 cup farro
1 cup water
1 1/2 teaspoons salt
3 tablespoons lemon juice
1 teaspoon minced garlic
1 teaspoon dried dill weed
1 teaspoon dried basil
1 teaspoon black pepper
1/4 cup olive oil
1/4 cup basil oil
1/4 pound roma tomatoes, diced into 1/2-inch pieces
1/2 large cucumber, peeled, seeded, and cut at an angle into 1/2-inch, half-moon chunks
1/4 cup shredded carrots
1/3 pound chard and kale mix (equal parts green kale, red kale and red chard, stems removed, cut into 1-inch pieces)

Here is how you make Methow Valley Salad (PCC):

Soak farro in water overnight. Bring water, pre-soaked farro and 1/2 teaspoon salt to a boil. Reduce heat to low and simmer, covered, for 45 minutes. Drain in a colander and let cool slowly at room temperature. Do not rinse. When cooled, place in a large bowl and refrigerate.Mix together lemon juice, garlic, dill, basil, remaining salt, pepper, and both oils until dressing is blended. Toss dressing with grain, tomatoes, cucumber and carrots.To serve, toss equal parts farro-vegetable mixture and loosely packed greens in a bowl.Recipe by PCC DeliServing Size: makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user ZAZIE13.

The nutritional information for Methow Valley Salad (PCC) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 217.3

• Total Fat: 14.1 g
• Cholesterol: 0.0 mg
• Sodium: 38.1 mg
• Total Carbs: 20.0 g
• Dietary Fiber: 0.8 g
• Protein: 3.7 g