This month the Cooking Light Virtual Supper Club is having a picnic!
I love how summer gives us the freshest food available. I love the farmers markets especially where I can get local produce! So, when I saw that I was to bring a salad, I knew immediately I wanted to bring this Farro Cherry Walnut Salad that I saw in my June 2014 issue of Cooking Light. I love the colors, the fresh flavors, and citrus dressing with the whole grain mustard (I used Maille Whole Grain – love it!), just perfect for a summer picnic!
For the recipe I made, I did make a few adjustments to the orginal recipe. I love lime and cherry, so I subbed lime juice for the lemon juice and for a sweetener I used agave instead of honey. For me, that was the ultimate dressing for this salad! I hope you will try it.
Follow the links to the other Virtual Supper Club Members blogs to find out what they brought to our Virtual Beach Blanket Picnic!
Susan, of The Spiced Garden brought the main course of Ginger Fried Chicken
Sarah, All our Fingers in the Pie brought our appetizer of Bruschetta with Peach Salsa Melted Brie
Shelby, that be me, Grumpy’s Honeybunch brought the salad of Farro, Cherry & Walnut
Jerry, A Life Lived brought Zucchini Ribons with Lemon and Pecorino
Sandi, of Whistlestop Cafe brought dessert of Lemon Polenta Cake with Summer Berries
Val, More than Burnt Toast brought our beverage of Cherry Peach Sangria
Farro Cherry Walnut Salad
Author:
Prep time:
Total time:
Ingredients
- 1-1/2 cups uncooked farro, cooked according to package directions and cooled
- 3/4 pound sweet cherries, pitted and halved
- 1/2 cup diced celery
- 1/2 cup coarsely chopped toasted walnuts
- 1/4 cup flat-leaf parsley leaves, chopped
- 2 tablespoons lime juice
- 1 tablespoon whole-grain Dijon mustard
- 1 tablespoon agave
- 1/4 teaspoon fresh ground black pepper
- 1/4 teaspoon salt
- 3 tablespoons extra virgin olive oil.
Instructions
- Cook Farro according to package. Drain and cool.
- Combine Farro, Cherries, Walnuts, Celery, and parsley in a large bowl.
- In a 1 cup glass measuring cup, combine, lime juice, mustard, agave, pepper, olive oil, and salt. Toss with farro/cherry mixture.
- Refrigerate until serving
- serving = 2/3 cup
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Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read moreLatest Cookbook Available Now
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One Pot Paleo Cookbook by Shelby Law Ruttan
It does sound like a delicious seasonal salad Shelby. Thanks for bringing it to the table.
Wow! What colours! Love it, Sheby! What an incredible addition to the picnic plate! Thank you for really working this theme!
Interesting salad full of summer flavours. I love farro! Must buy some to make this salad.
Farro is one of my favourite grains. Now that the local cherries have arrived at the market I shall have to try this soon.
This is a gorgeous salad Shelby! I don't think I have ever cooked farro. I will have to look for it now.
I happen to love farro. Love the little bit of bite you get with it. Great combination of flavors in this salad, Shelby!
Shelby, thanks so much for the fb comment. That is so sweet. I love this "chopped" combo. I do love farro, but have never used cherries. I must do that. Thanks for this yumminess!
Looks and sounds absolutely delicious! Thank you for sharing this one!
The colors in that salad are beautiful and cherries this year are fantastic.
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