Picnic

Farro and Corn Salad (Wednesday's Chef) is for Dinner.

Farro and Corn Salad (Wednesday's Chef) takes 30 minutes to prepare.

Farro and Corn Salad (Wednesday's Chef) takes 30 minutes to cook.

Farro and Corn Salad (Wednesday's Chef) makes 6 servings.

The ingredients for Farro and Corn Salad (Wednesday's Chef) are:

*Emmer Farro Wheat, Whole Grain, 2 cup (remove)
Yellow Sweet Corn, Frozen, 2 cup kernels (remove)
Olive Oil, .25 cup (remove)
*Lemon Juice, 1 lemon yields (remove)
Almonds, 1 cup, slivered (remove)
Red Ripe Tomatoes, 1 cup cherry tomatoes (remove)
Fresh Chives, 1 tbsp chopped (remove)
Oregano, ground, 1 tsp (remove)
Thyme, fresh, 1 tsp (remove)

Here is how you make Farro and Corn Salad (Wednesday's Chef):

So easy. Cook the Farro and the corn, make a vinagrette from the oil and the lemon juice, half the cherry tomatoes and mix everything together in a bowl. That's it! It's so delicious.From the Wednesday Chef: http://wednesdaychef.typepad.com/the_wednesday_chef/2007/05/marian_burross_.html Originally done by Marian Burross.Number of Servings: 6Recipe submitted by SparkPeople user JOCELYNDS.

The nutritional information for Farro and Corn Salad (Wednesday's Chef) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 495.7

• Total Fat: 21.0 g
• Cholesterol: 0.0 mg
• Sodium: 5.6 mg
• Total Carbs: 67.0 g
• Dietary Fiber: 4.3 g
• Protein: 14.6 g

The dietary needs meet for Farro and Corn Salad (Wednesday's Chef) is Vegetarian