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Friday, February 05 2016

ingredients
3/4   cup   farro*
3    cups   water
12    ounces   pork tenderloin, trimmed
1    teaspoon   Greek seasoning
    Nonstick cooking spray
1    cup   chopped tomato (1 large)
1    cup   chopped cucumber (1 small)
3/4   cup   chopped yellow sweet pepper (1 medium)
1/4   cup   red wine vinegar
3    tablespoons   olive oil
2    tablespoons   snipped fresh oregano
1    teaspoon   Dijon-style mustard
1/4   teaspoon   black pepper
1    clove  garlic, minced
5    cups   fresh baby spinach
2    ounces   reduced-fat feta cheese, crumbled
directions
In a medium saucepan combine farro and water. Bring to boiling; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until farro is desired tenderness. Drain. Place farro in a large bowl.
Meanwhile, cut tenderloin into 1-inch pieces. Toss pork cubes with Greek seasoning. Coat an unheated large nonstick skillet with cooking spray. Cook tenderloin in hot skillet over medium heat for 5 to 6 minutes or until no longer pink. Add to farro. Cool slightly.
Add tomato, cucumber, and sweet pepper to farro mixture.
For dressing, in a screw top jar combine vinegar, olive oil, oregano, mustard, black pepper, and garlic; shake to combine. Toss with farro mixture. Serve farro salad either at room temperature or chilled. To serve, arrange spinach on a platter or five serving plates. Spoon farro salad over spinach and sprinkle with feta cheese.
Tip
*Test Kitchen Tip:
If you prefer, use 2 cups of packaged cooked farro, such as the Archer Farms brand.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 299, Fat, total (g) 11, chol. (mg) 45, sat. fat (g) 3, carb. (g) 26, Monounsaturated fat (g) 6, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 2, pro. (g) 22, vit. A (IU) 3109.78, vit. C (mg) 81.49, Thiamin (mg) 0.39, Riboflavin (mg) 0.22, Niacin (mg) 4.54, Pyridoxine (Vit. B6) (mg) 0.45, Folate (µg) 68.54, Cobalamin (Vit. B12) (µg) 0.24, sodium (mg) 275, Potassium (mg) 468, calcium (mg) 111.06, iron (mg) 2.34, Vegetables () 1, Starch () 1.5, Lean Meat () 2.5, Fat () 1.5, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet
 

Posted by: AT 02:09 am   |  Permalink   |  0 Comments  |  Email
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