Sunday, August 25, 2013

Farro Salad with Creamy Feta Sauce

     My friend Jennie, brought this over for our Crafternoon, it was so good! Just had to have the recipe!

Recipe found at My Recipes.


2 TBsp extra virgin olive oil
2 TBsp fresh lemon juice
2 TBsp green onions (chopped) 
2 tsp fresh oregano (chopped)
1/4 tsp black pepper
2 1/2 cups whole-grain faro (precooked)
1 cup tomato (chopped)
1 cup cucumber (peeled and thinly sliced)
1 cup organic canned chickpeas (rinsed and drained)
1 cup fresh flat-leaf parsley (chopped)
1/2 tsp kosher salt
1 (6inch) whole wheat pita
cooking spray
1/8 tsp paprika
1/4 cup 2% reduced fat Greek plain yogurt
2 TBsp water
2 oz 1/3 less fat cream cheese (softened about 1/4 cup)
1.5 oz Feta cheese (crumbled, about 1/3 cup)

How to make it:

Preheat oven to 350 degrees F.
Combine the first 5 ingredients in large bowl, stirring well with a whisk.
Add cooked farro; toss gently to combine.
Combine tomato and next 4 ingredients (through salt) in a medium bowl.
Let stand 10 minutes.
Add tomato mixture to farro mixture; toss gently to combine.
Split pita into 2 rounds, cut each round into 6 wedges.
Lightly coat pita with cooking spray; sprinkle with paprika.
Arrange pita wedges on a baking sheet; bake at 350 degrees for 15 minutes or until crisp.
Combine yogurt, 2 TBsp water, cream cheese, and feta, stirring with a whisk.
Serve with faro salad and pita chips and ENJOY!
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