Fennel & Orange Farro Salad

By miss5elements

Make your salad healthier & yummier. The key id adding farro, a delicious nutty grain full of protein. These salads satisfy Carla Hall, even when she's starving. You'll love them, too.
Makes 6 servings. Each serving: 405 cal, 13g fat, 14g protein, 62g carb.

Ingredients

• 2 c farro, rinsed
• 3.25 t salt
• 2 oranges
• .25c EVOO
• 1 T Dijon mustard
• 1 T honey
• .5t freshly cracked black pepper
• 2 small fennel bulbs, cored, thinly sliced, + 2T top fennel fronds
• 2 c baby arugula, packed
• .5c crumbled Pecorino Romano
• 2 T chopped parsley

Preparation

Step 1

1. Combine farro w/2t of the salt & 6c H2O in a med pot. Bring to a boil; simmer until tender, ~30 min, stirring occasionally. Drain farro & spread on a baking sheet to cool.
2. Meanwhile, juice 1 of the oranges & add juice to a lg bowl along w/EVOO, mustard, honey, pepper, & remaining 1.25t salt; whisk to combine. Cut away the peel & pith of the other orange. Working over the bowl, cut along both sides of each segment to release the segments into the bowl.
3. Add fennel slices & fronds, arugula, Pecorino Romano, parsley & cooled farro to bowl; toss to combine. Serve, or store airtight in fridge up to 3 dys.