I am obsessed with farro (American name: spelt). Ever since this Italian grain stepped into my life we have been best of friends.
Farro was invited to my Thanksgiving table this year for the first time and will make several appearances over the holiday season as a decadent salad. It has such an interesting nutty texture and when paired with Nakano’s Red Pepper Rice Vinegar it becomes legendary. Initially when I first started experimenting with this salad it was lacking something and I couldn’t figure it out, then Nakano’s Red Pepper Rice Vinegar stepped in and made this grain shine brighter than the stars at night.
Try it, you won’t be disappointed.
Ingredients for farro shrimp salad:
2 – cups farro (cooked as directed on package, and let cool completely)
1/2 – cup quinoa (cooked as directed on package, and let cool completely)
1 – cup fresh arugula
1/3 – cup dried cherries
1 – cup cherry tomatoes (sliced in half)
1 – cup panela cheese (cut into 1/2 inch cubes)
16 – ounces shrimp (cooked and deveined, tails off)
1 – avocado (cut into 1/2 inch cubes, pitted)
1 – teaspoons salt
1 – teaspoon pepper
1/2 – cup Nakano’s Red Pepper Rice Vinegar
1 – cup extra virgen olive oil
3/4 – cup lemon juice
1 – garlic clove (pressed)
2 – pearl red onion (minced into tiny pieces)
1/2 – teaspoon garlic powder
1/2 – teaspoon salt
1/2 – teaspoon black pepper
Combine farro, quinoa, arugula, dried cherries, tomatoes, panela cheese, shrimp, avocado, salt and pepper in a bowl. Mix well to combine. Then in a separate bowl combine all dressing ingredients, mix well and drizzle over salad mixture. Toss well to coat and find yourself obsessed! Enjoy.
Disclosure: This post is part of a sponsored series to develop recipes using Mizkan products. All opinions are our own.
I’ve never heard of farro before, but I hope it and quinoa make their way down to my Mexican pueblito so I can try them. This salad looks delicious!
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