Farro, Cherry & Walnut Salad - A Cooking Light Virtual Supper Club Beach Blanket Picnic! Recipe

by Grumpy's Honeybunch

This month the Cooking Light Virtual Supper Club is having a picnic!

I love how summer gives us the freshest food available. I love the farmers markets especially where I can get local produce! So, when I saw that I was to bring a salad, I knew immediately I wanted to bring this Farro, Cherry, & Walnut Salad that I saw in my June 2014 issue of Cooking Light. I love the colors, the fresh flavors, and citrus dressing with the whole grain mustard (I used Maille Whole Grain - love it!), just perfect for a summer picnic!

For the recipe I made, I did make a few adjustments to the orginal recipe. I love lime and cherry, so I subbed lime juice for the lemon juice and for a sweetener I used agave instead of honey. For me, that was the ultimate dressing for this salad! I hope you will try it.

Follow the links to the other Virtual Supper Club Members blogs to find out what they brought to our Virtual Beach Blanket Picnic!

• Sarah, All our Fingers in the Pie brought our appetizer of Bruschetta with Peach Salsa Melted Brie
• Shelby, that be me, Grumpy's Honeybunch brought the salad of Farro, Cherry & Walnut
• Sandi, of Whistlestop Cafe brought dessert of Lemon Polenta Cake with Summer Berries
• Val, More than Burnt Toast brought our beverage of Cherry Peach Sangria
• Farro, Cherry and Walnut Salad
• By slightly adapted from Cooking Light
• Published 07/02/2014
• 1 serving = 2/3 cup
• Ingredients
• 1-1/2 cups uncooked farro, cooked according to package directions and cooled
• 3/4 pound sweet cherries, pitted and halved
• 1/2 cup diced celery
• 1/2 cup coarsely chopped toasted walnuts
• 1/4 cup flat-leaf parsley leaves, chopped
• 2 tablespoons lime juice
• 1 tablespoon whole-grain Dijon mustard
• 1 tablespoon agave
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon salt

3 tablespoons extra virgin olive oil.

Instructions

Cook Farro according to package. Drain and cool.

Combine Farro, Cherries, Walnuts, Celery, and parsley in a large bowl.

In a 1 cup glass measuring cup, combine, lime juice, mustard, agave, pepper, olive oil, and salt. Toss with farro/cherry mixture.

Refridgerate until serving

Yield: 8

Prep Time: 00 hrs. 25 mins.

Total time: 25 mins.

Tags: cherries, Cooking Light, Farro, Salad, summertime fun, Virtual Supper Club, Walnut, Maille® Mustard