Wonderful Pistachios Summer Salad with Fresh Nectarines & Arugula
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6 servings
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Total35 Minutes
Ingredients
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Salad:
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¾ cup(190 ml) farro
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1 cup(250 ml) low sodium chicken or vegetable broth
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1 cup(250 ml) water
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4 cups(1000 ml) chopped arugula
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1firm-ripe nectarine, chopped
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3scallions, white and green parts, sliced
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¾ cup(190 ml) coarsely chopped Wonderful Pistachios No Shells
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4 ounces(about 120 g) crumbled feta cheese
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Dressing:
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¼ cup(60 ml) extra-virgin olive oil
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Juice from 1 lemon
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2 teaspoons(10 ml) chopped fresh thyme
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¼ teaspoon(1 ml+) sea salt
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¼ teaspoon(1 ml+) freshly ground black pepper
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Instructions
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In a pan, combine the farro, broth, and water. Bring to a boil, reduce the heat tosimmer, cover, and cook for 25 minutes, until the farro is tender. Drain and rinsewith cold water.
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In a large bowl, toss the cooled farro, arugula, nectarine, and scallions.
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In a small bowl, whisk the olive oil, lemon juice, thyme, salt, and pepper.Pour over the salad and toss to coat.
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In a dry skillet, toast the pistachios over medium for 1 minute. Stir into the salad. Sprinkle the feta cheese over top before serving.
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