Page 45 - Inspire Health January/February 2015
P. 45
YOURSELF
FARRO Pick your copy up at
participating WAWA locations!
VEGETABLE SALAD
By Amber Deemer OCTOBER/NOVEMBER 2014
Serves 4-5 n CthheamTrbaoilurcin
Preparation time: 40 minutes f
• 2 cups dry farro ll’s Most
• 4 cups low sodium vegetable broth Wearable Trends
• 1 large shallot
• Olive oil for cooking NSIDE:
• 2 cobs of fresh corn cut off the cob or 1 small can of corn
• 1 cup English cucumber MDEDTAELLSEAGNADNCMEATROBLDEÉCOR
• 1 cup quartered grape tomatoes TCWOSISTTUMONESCHPUART AACFTLEIRRSTY
• ½ cup fresh finely chopped basil
• ¹⁄³ cup sliced natural almonds
• 2 Tbsp. olive oil
• 2 Tbsp. red wine vinegar
• Salt and pepper to taste
Finely chop the shallot and cook with olive oil until
translucent.
Add farro to the shallots, along with the vegetable
broth. Bring to a boil then cover and let simmer till no
broth remains, about 20 minutes.
Once no broth remains and the farro is cooked, allow
the farro to cool.While cooling, combine all the remaining
ingredients in a medium mixing bowl, mix and set aside.
In a large mixing bowl combine the farro and all other
ingredients. Add salt and pepper to taste.
Eat cold or at room temperature. Balsamic and feta
cheese are also great on top.
FARRO Pick your copy up at
participating WAWA locations!
VEGETABLE SALAD
By Amber Deemer OCTOBER/NOVEMBER 2014
Serves 4-5 n CthheamTrbaoilurcin
Preparation time: 40 minutes f
• 2 cups dry farro ll’s Most
• 4 cups low sodium vegetable broth Wearable Trends
• 1 large shallot
• Olive oil for cooking NSIDE:
• 2 cobs of fresh corn cut off the cob or 1 small can of corn
• 1 cup English cucumber MDEDTAELLSEAGNADNCMEATROBLDEÉCOR
• 1 cup quartered grape tomatoes TCWOSISTTUMONESCHPUART AACFTLEIRRSTY
• ½ cup fresh finely chopped basil
• ¹⁄³ cup sliced natural almonds
• 2 Tbsp. olive oil
• 2 Tbsp. red wine vinegar
• Salt and pepper to taste
Finely chop the shallot and cook with olive oil until
translucent.
Add farro to the shallots, along with the vegetable
broth. Bring to a boil then cover and let simmer till no
broth remains, about 20 minutes.
Once no broth remains and the farro is cooked, allow
the farro to cool.While cooling, combine all the remaining
ingredients in a medium mixing bowl, mix and set aside.
In a large mixing bowl combine the farro and all other
ingredients. Add salt and pepper to taste.
Eat cold or at room temperature. Balsamic and feta
cheese are also great on top.
