Is it too late now to say sorrrrry??? But seriously you guys... is it too late?? (IM SORRY!!!!) This Spring has been crazy. Balancing two jobs that I love all while trying to have a life AND blog has been quite the tricky task. In addition, I have been traveling around the East Coast like a crazy person and am now finally getting my balance back. Despite it being May, it certainly doesn't feel like it in DC. All we've had is rain, rain and more rain. I'm pretty over it.
In the need to keep things sunny, I wanted to share one of my go-to favorite lunch recipes for the spring/summer. I'm calling it Farro Arugula Salad with Strawberries & Feta, but it has tons of other good stuff in it like dry-roasted pecans, fresh basil, lemon juice and extra virgin olive oil. For those of you who have no idea what farro is, it's a whole grain with a pasta-like consistency. Though it may be hard to find for some, any Whole Foods or natural/organic food store should carry it! What I love about farro is it's consistency in salads and soups! A half cup serving is only 100 calories and it is packed with plant-based protein and fiber!
Farro Arugula Salad With Strawberries & Feta
What You'll Need:
+ Arugula, washed and dried
+ 1/2 cup cooked farro (see package for cooking instructions)
+ 5-6 large strawberries, sliced
+ 2 tablespoons low-fat feta cheese
+ 2 tablespoons dry-roasted pecans (cook in a dry pan over medium heat until browned)
+ 1/2 tablespoon extra virgin olive oil
+ Fresh lemon juice
+ Salt & pepper to taste
Place the arugula, cooked farro, sliced strawberries, feta cheese, dry-roasted pecans in a bowl and mix well. Drizzle with a 1/2 tablespoon of olive oil and lemon juice. Sprinkle salt and pepper to taste.
Nutritional Information (per 1 serving)
315 calories, 19 grams of fat, 30 grams of carbs, 7 grams of fiber, 5 grams of sugar, 10 grams of protein