Farro Salad with Asparagus, Red Bell Pepper, and Sun-Dried Tomato Vinaigrette
- 1 cup sliced asparagus stalks (slice into small pieces)
- 1 tsp. lemon juice
- 2 tsp. + 1 tsp. olive oil
- 1 red bell pepper, diced into small pieces
- 2/3 cup sliced green onions
- 1/2 cup chopped fresh parsley
- salt and fresh ground black pepper to taste
- 1/4 cup capers with juice
- 3 T minced sun-dried tomatoes
- 2 T chopped fresh parsley
- 2 tsp. lemon juice
- 1 tsp. Dijon
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- This recipe is vegan
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Asparagus (1 cup)
- Green onions (2/3 cup)
- Parsley, fresh (1/2 cup)
- Red bell pepper (1)
- Tomatoes, sun-dried (3 T)
- Condiments
- Capers, with juice (1/4 cup)
- Dijon (1 tsp.)
- Red wine vinegar (1/4 cup)
- Cooking & Baking
- Olive oil (27 tsp.)
- Salt and fresh ground black pepper (1)
- Drinks
- Lemon juice (3 tsp.)
Preparation
Read recipe preparation on kalynskitchen.com
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Published April 23, 2009 (3 years ago).
2 people saved this recipe.
