Apricots are packed with vitamins A, C, E and K, as well as niacin and iron, making them powerful healers for wounds and strained muscles. Plus, they’re beneficial for heart, skin and bone health. They’ll satisfy that afternoon sweet tooth while bringing big, juicy flavor to this salad.
Mint And Farro Salad
- 1 cup uncooked farro
- 4 apricots
cup crumbled ricotta salata or goat cheese
- ¼ cup pomegranate seeds
- ¼ cup toasted almonds, chopped
- 3 Tbsp shallot, finely chopped
- 2 Tbsp fresh mint, finely chopped
Cook farro with ¼ teaspoon salt, according to package instructions. Once cooked, spread onto a baking sheet to cool.
In a bowl, toss the farro with the rest of the ingredients and the lemon vinaigrette, to taste.
Make a larger batch and store in the fridge up to two weeks, if desired.
- ¼ cup olive oil
- 2 lemons, juiced
- 2 cloves garlic
- 1 tsp honey
- Sea salt and pepper, to taste
In a blender, combine all ingredients until incorporated.
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