Molly’s Farro Salad
I’m pretty lucky, I have two AWESOME Mothers-in-Law. Paul’s Mom, has been part of my life since I was a teenager and has always treated me like a daughter. I really couldn’t have gotten a better Mom, friend, and Grandmother for my girl than her. My other MiL is this really sweet, creative lady named Molly. She married Paul’s dad and seamlessly has blended into our family. I could gush about these two for a while so I’m going to get to the story!
The Farro Salad is recipe that Molly made. She and my FiL have a passion for food, cooking, and best of all experimentation. Every meal we’ve ever had over there has been top rate, and I admittedly was a little frightened by this salad but knowing the magic she makes tried it anyhow. It-was-awesome. I say this freely sharing a couple of things. 1. I do not like tomatoes (I don’t even like things touching raw tomatoes and will scrape, wipe, and pray away the residue if I can.) 2. After trying a number of “healthy” recipes and fads I’m very skeptical about the yum-factor of things that claim to be good for you. (I’m a large child who would rather not eat than eat things that taste wrong.)
So here’s my interpretation (since I didn’t remember to bug her for the recipe!) of Molly’s Farro Salad.
1 bag of Farro
1 small container or couple of handfuls of garden fresh cherry or grape tomatoes
1 small tub of fresh mozzarella pearls (or other small size balls of mozzarella, cut up into bite sized pieces)
handful of fresh basil, washed and chopped
1 recipe of Balsamic Vinaigrette
1. Make the Farro per the directions on the bag.
2. While the Farro is cooking prepare a recipe of Balsamic Vinaigrette.
3. Drain Farro well, and rinse with cold water, drain well again then combine Farro with mozzarella pearls, basil, tomatoes, and pour on the dressing.
4. Toss to coat well, and let chill for at least an hour for flavors to meld and soak.
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