Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Meyer Lemon Scented Farro and Asparagus Salad

 
One serving costs about $1.97

$1.97 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 vegetarian,dairy-free,dairy free,lacto ovo vegetarian side dish,salad
spoonacular Score:83%

Spoonacular Score: 83%

 

If you have about around 45 minutes to spend in the kitchen, Meyer Lemon Scented Farro and Asparagus Salad might be an awesome dairy free and lacto ovo vegetarian recipe to try. For $1.97 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 5g of protein, 12g of fat, and a total of 223 calories. This recipe serves 6. Only a few people really liked this side dish. 2 people were impressed by this recipe. If you have lemon zest, honey, meyer lemon vinagirette, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 82%. This score is amazing. Grilled Asparagus Lemon-Thyme Farro Salad, Meyer Lemon Grain Salad With Asparagus, Almonds And Goat Cheese, and Chopped Kale Salad with Meyer Lemon Vinaigrette (with an easy Meyer lemon substitute) are very similar to this recipe.

Chardonnay, Gruener Veltliner, and Sauvignon Blanc are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. One wine you could try is NV Mindbender Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 12 dollars.

NV Mindbender Chardonnay

Lightly Oaked, the Mindbender Chardonnay is a sophisticated style of Chardonnay, that is full of the best elements of this classic grape varietal. The aromatics are complex and welcoming with floral and citrus tones mixed with hints of honeysuckle and butterscotch. The good percentage of oak aging brings a lovely vanilla note. The Mindbender Chardonnay is here to make you see Chardonnay in a new and innovative way. The Mindbender Chardonnay is a sophisticated style of Chardonnay, that is full of the best elements of this classic grape varietal. Visually it is golden straw in color. The aromatics are complex and welcoming with floral and citrus tones mixed with hints of honeysuckle and butterscotch. The well-rounded flavors carry the butterscotch throughout lending a smooth, creamy aspect while the citrus flavors bring freshness and brightness to the body. The good percentage of oak aging brings a lovely vanilla note. The finish is rounded out with a depth of ripe fruit flavors such as apricots, melons and peaches with a spritz of lime.

» Get this wine on Amazon.com

Ingredients

Servings:
2 cups
2 cups cooked farro
cooked farro
1 cup
1 cup frozen peas
frozen peas
2
2  lemon zest
lemon zest
3 Tbsps
3 Tbsps meyer lemon juice
meyer lemon juice
1 bunch
1 bunch asparagus
asparagus
1 Tbsp
1 Tbsp olive oil
olive oil
2
2  shallots
shallots
1 cup
1 cup crimini mushrooms
crimini mushrooms
2 tsps
2 tsps herbs de provence
herbs de provence
some
some salt and pepper
salt and pepper
0.25 cups
0.25 cups macadamia nuts
macadamia nuts
some
some meyer lemon
meyer lemon
0.25 cups
0.25 cups meyer lemon juice
meyer lemon juice
2 Tbsps
2 Tbsps white champagne vinegar
white champagne vinegar
2 Tbsps
2 Tbsps vegetable stock
vegetable stock
2 Tbsps
2 Tbsps olive oil
olive oil
1 small
1 small garlic clove
garlic clove
0.5 Tbsps
0.5 Tbsps honey
honey
2 cups cooked farro
2 cups
cooked farro
1 cup frozen peas
1 cup
frozen peas
2  lemon zest
2
lemon zest
3 Tbsps meyer lemon juice
3 Tbsps
meyer lemon juice
1 bunch asparagus
1 bunch
asparagus
1 Tbsp olive oil
1 Tbsp
olive oil
2  shallots
2
shallots
1 cup crimini mushrooms
1 cup
crimini mushrooms
2 tsps herbs de provence
2 tsps
herbs de provence
some salt and pepper
some
salt and pepper
0.25 cups macadamia nuts
0.25 cups
macadamia nuts
some meyer lemon
some
meyer lemon
0.25 cups meyer lemon juice
0.25 cups
meyer lemon juice
2 Tbsps white champagne vinegar
2 Tbsps
white champagne vinegar
2 Tbsps vegetable stock
2 Tbsps
vegetable stock
2 Tbsps olive oil
2 Tbsps
olive oil
1 small garlic clove
1 small
garlic clove
0.5 Tbsps honey
0.5 Tbsps
honey

Equipment

whisk
whisk
bowl
bowl
frying pan
frying pan
whisk
whisk
bowl
bowl
frying pan
frying pan


Instructions

PREPARATION Cook farro according to package directions. (Note: My package said to soak at least 8 hours, however, I did not have time for this and just cooked it for about 1/2 hour and it turned out great!) During the last few minutes of cooking, add in frozen peas. Drain farro and peas. Add in the lemon zest and juice and toss. Meanwhile, cut asparagus into 3/5 inch pieces and steam until still crispy, but not hard. Add to bowl of farro and peas. On medium heat, heat 1 tablespoon olive oil In a large saut pan. Add in sliced shallots and cook until soft. Add sliced crimini mushrooms and saut until browned and soft. Add to bowl with rest of salad. Whisk together vinaigrette ingredients. Serve in a bowl, drizzle vinaigrette on top, and sprinkle macadamia nuts on top.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.06
Ingredient
2 cups cooked farro
1 cup frozen peas
2 lemon zest
3 tablespoons meyer lemon juice
1 bunch asparagus
1 tablespoon olive oil
2 shallots
1 cup crimini mushrooms
2 teaspoons herbs de provence
¼ cups macadamia nuts
¼ cups meyer lemon juice
2 tablespoons white champagne vinegar
2 tablespoons vegetable stock
2 tablespoons olive oil
1 small garlic clove
½ tablespoons honey
Price
$1.40
$1.29
$1.00
$0.54
$3.99
$0.17
$0.28
$0.40
$0.63
$1.20
$0.73
$0.15
$0.10
$0.33
$0.07
$0.13
$12.39

Tips

Health Tips

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Many people proclaim the health benefits of honey, saying it possesses antibacterial, antiviral, anti-inflammatory, and antioxidant properties. Although the extent of its health benefits in humans remains unclear, studies have indeed confirmed that honey can help with cold symptoms and even heal wounds and prevent infections. If you're looking to reap the potential health benefits, dark raw honey is likely the best option.

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • If you don't have shallots, you can try substituting leek, onion, or green onion along with a clove of garlic. The flavor won't be the same, but it should do in a pinch.

  • You might have heard that you should never wash mushrooms. Before you spend your precious time wiping down mushroom after mushroom with a towel, you should probably know that this is mostly a myth. While mushrooms can absorb a little water if you soak them long enough, the amount absorbed from a quick wash is not going to have much of an impact on your dish.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • get more cooking tips

Green Tips

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic lemons if you're using them for zest.

  • Buying local honey from beekeepers in your area not only supports your community but helps those beekeepers protect bees! LocalHarvest can help you locate some tasty honey produced near you.

  • According to the Environmental Working Group (EWG), asparagus is one of the "cleanest" vegetables when it comes to pesticide residue, so you do not necessarily need to buy organic asparagus.

  • get more green tips
Disclaimer

Nutritional Information

Quickview
222 Calories
5g Protein
11g Total Fat
27g Carbs
54% Health Score
Limit These
Calories
222
11%

Fat
11g
18%

  Saturated Fat
1g
11%

Carbohydrates
27g
9%

  Sugar
6g
7%

Cholesterol
0.0mg
0%

Sodium
59mg
3%

Get Enough Of These
Protein
5g
11%

Vitamin K
47µg
45%

Manganese
0.67mg
33%

Vitamin C
24mg
30%

Fiber
6g
24%

Vitamin B1
0.31mg
20%

Iron
3mg
20%

Folate
74µg
19%

Copper
0.36mg
18%

Vitamin A
781IU
16%

Vitamin B3
2mg
15%

Selenium
10µg
15%

Vitamin B2
0.25mg
15%

Vitamin E
1mg
13%

Phosphorus
126mg
13%

Vitamin B6
0.25mg
12%

Potassium
390mg
11%

Magnesium
42mg
11%

Zinc
1mg
9%

Vitamin B5
0.58mg
6%

Calcium
51mg
5%

covered percent of daily need

Related Recipes