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Gallery Warm Farro-and-Winter-Greens Salad Credit: Lennart Weibull Recipe Summary total: 15 mins Servings: 4
Ingredients Ingredient Checklist 4 teaspoons Dijon mustard 3 tablespoons white-wine vinegar 6 tablespoons extra-virgin olive oil, divided Kosher salt and freshly ground pepper 12 ounces large shrimp, peeled and deveined (about 24) 1 package (8.5 ounces) ready-to-eat farro (1 1/2 cups) 2 shallots, chopped (2/3 cup) 5 ounces power-greens or super-greens salad mix (10 cups) 1 package (8.8 ounces) precooked peeled beets, or 3 small roasted and peeled beets, cut into wedges 3 ounces feta, drained and crumbled (3/4 cup)
Variations For a vegetarian version, serve with hard-cooked eggs in place of the shrimp.
Gallery Warm Farro-and-Winter-Greens Salad Credit: Lennart Weibull
Recipe Summary total: 15 mins Servings: 4
Gallery
Warm Farro-and-Winter-Greens Salad Credit: Lennart Weibull
Warm Farro-and-Winter-Greens Salad
Credit: Lennart Weibull
Warm Farro-and-Winter-Greens Salad
Recipe Summary total: 15 mins Servings: 4
Recipe Summary
total: 15 mins
Servings: 4
total: 15 mins
total:
15 mins
Servings: 4
4
Ingredients
Ingredients
- 4 teaspoons Dijon mustard 3 tablespoons white-wine vinegar 6 tablespoons extra-virgin olive oil, divided Kosher salt and freshly ground pepper 12 ounces large shrimp, peeled and deveined (about 24) 1 package (8.5 ounces) ready-to-eat farro (1 1/2 cups) 2 shallots, chopped (2/3 cup) 5 ounces power-greens or super-greens salad mix (10 cups) 1 package (8.8 ounces) precooked peeled beets, or 3 small roasted and peeled beets, cut into wedges 3 ounces feta, drained and crumbled (3/4 cup)
Directions
In a large heatproof bowl, whisk together mustard, vinegar, and 1/4 cup oil; season with salt and pepper. Heat a large skillet over medium; swirl in 1 tablespoon oil. Add shrimp, season, and cook, stirring a few times, until firm and just cooked through, 3 to 4 minutes. Transfer to a bowl and cover to keep warm.
Return skillet to medium-high heat; swirl in remaining 1 tablespoon oil. Add farro and shallots; season. Cook, stirring occasionally, until farro is warmed through and has a nutty aroma, 4 to 5 minutes.
Transfer mixture to bowl with vinaigrette and toss to combine. Toss in greens, shrimp, beets, and feta; serve.
Variations For a vegetarian version, serve with hard-cooked eggs in place of the shrimp.
Variations
For a vegetarian version, serve with hard-cooked eggs in place of the shrimp.
Reviews
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All Reviews for Warm Farro-and-Winter-Greens Salad
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All Reviews for Warm Farro-and-Winter-Greens Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
