Fresh Spring Green Salad - a simple spring salad with spring veggies including asparagus and artichokes, rounded out with mint, farro and crunchy rye bread croutons. A simple seasonal salad to keep you happy and healthy.
Keyword: fresh spring green salad, mediterranean salad, spring green salad
Boil: Combine wheat berries or farro with 3 cups water, bring to a boil and let simmer ~55-60 minutes.
Preheat: Set oven to 400 degrees F.
Roast: Combine asparagus, 1 tablespoon olive oil, shallot and 2 cloves garlic on a baking sheet, stir to evenly coat asparagus. Roast for 15 minutes or until tender.
Bake: In a large bowl, combine rye bread, 1 tablespoon olive oil, 2-3 cloves garlic and salt and pepper. Lay out pieces of bread in a single layer on a baking sheet. Bake for 15 minutes or until toasted.
Prepare dressing: Combine lemon juice and zest, olive oil, mustard and salt and pepper in a jar or bowl, whisk or shake jar to combine.
Dish: In a large bowl, combine wheat berries/farro, asparagus, artichokes, peas, rye bread croutons and dressing. Garnish with mint, green onions, and feta. Enjoy!
PREP AHEAD: Prepare the farro in advance to speed up cooking time. This salad holds up well when prepared in advance, just be sure to store the croutons separately. LEFTOVERS/STORAGE: Store in a glass container for 5-7 days. It will keep longer if the dressing is stored separately as well. NUTRITION NOTES: This spring salad is packed with fiber-rich veggies and is an excellent source of folate and vitamin C and is low in sodium and saturated fat.MAKE IT VEGAN: Omit the feta or use vegan fetaMAKE IT GLUTEN-FREE: Use quinoa or another gluten-free grainSERVING SUGGESTIONS: This salad is great on its own, but feel free to add in your protein of choice - chicken, chickpeas, etc.