INGREDIENTS

Servings
  •   Farro Blend
  • 1 cup Vegetable Stock
  • 1 cup farro, rinsed
  • 1/4 tsp. kosher salt
  • 1/8 tsp. ground cumin
  • 1/8 tsp. dried oregano leaves
  • 14 oz. canned black beans, rinsed
  •   Roasted Tomatillo Vinaigrette
  • 4 oz. peeled whole tomatillos
  • 1 oz. trimmed whole scallions
  • 1/4 oz. whole serrano chile
  • 1/2 oz. canola oil
  • 1/2 tsp. Dijon mustard
  • 1/8 tsp. fresh cilantro
  • 1/8 tsp. kosher salt
  • 1/3 cup vegetable oil
  •   Salad
  • 3 cups prepared farro blend
  • 4 oz. tomatoes, cored, seeded
  • 1 medium avocado, diced
  • 1/2 cup medium diced Oaxaca cheese
  • 2 oz. toasted pepitas
  • 1 oz. coarsely chopped fresh cilantro
  • 1/4 oz. chopped fresh oregano
  • 1/2 tsp. kosher salt
  • 1/4 tsp. ground black pepper
  • 10 packets PREMIUM Saltine Crackers

NUTRITION FACTS

Nutritional facts are based on a single serving
Calories 610
Total fat 33g
Saturated fat 5g
Trans fat 0g
Cholesterol 10mg
Sodium 680mg
Carbohydrate 60g
Dietary fiber 15g
Sugars 3g
Protein 19g
Vitamin A 15%DV
Vitamin C 20%DV
Calcium 10%DV
Iron 25%DV

DIRECTIONS

    Farro Blend:
  1. Combine  stock, farro and seasonings in medium saucepan. Bring to boil on medium heat. Simmer on low heat, uncovered, until stock is absorbed and farro is tender. Spoon onto sheet pan and refrigerate until completely cooled.
  2. Combine  farro mixture and beans in medium bowl. Refrigerate until ready to use.
  3. Roasted Tomatillo Vinaigrette:
  4. Toss  tomatillos, scallions and chiles with canola oil. Spoon onto half sheet pan. Bake in 400°F standard oven 15 min. or until all vegetables are charred. Transfer to blender container; add mustard, cilantro and salt. Blend until smooth. Gradually add vegetable oil in a slow steady stream with motor running until emulsified. Set aside until ready to use.
  5. Salad:
  6. Combine  all ingredients in bowl. Gently toss with Roasted Tomatillo Vinaigrette. Portion 1/4 of mixture for each serving. Plate with 2 packets PREMIUM Saltine Crackers.
  7. Make Ahead:

    Salad and vinaigrette can be made and stored separately up to 1 day ahead. Toss to combine when ready to serve.

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