Spicy Farro, Bacon & Toasted-Fennel Salad - 2 lbs.

Ingredients

Yield: 24 1-cup servings

Directions

  1. In a large pot or stockpot, bring the water to a boil. Add InHarvest Farro. Reduce to a simmer and cook, covered, for 25 minutes. 
  2. Drain any remaining liquid from the pot. Lay the farro out on a sheet pan to cool to room temperature. 
  3. Cook the bacon until crispy. Drain on paper towels. Break into ½” pieces. 
  4. To make the dressing, combine the lemon juice, shallot, red-pepper flakes, fennel seed, salt and pepper. Whisk together while drizzling in the olive oil. 
  5. In a bowl, toss well the farro, bacon, tomato, arugula and dressing. Serve.

Nutrition Facts
Per serving: 195 cal., 8 g pro., 27 g carb., 3 g fiber, 7 g fat (1 g sat. fat), 6 mg chol., 312 mg sod., 1 g sugar