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  Spinach Salad with Peaches, Avocado, Feta Cheese, and Toasted Almonds

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  Up to 10 servings
  
  

  Spinach Salad with Peaches, Avocado, Feta Cheese, and Toasted Almonds

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  Recipe adapted from: Mayumi Tavalero

  (6 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 4 oz

  Brain FoodDiabetes FriendlyEgg FreeGluten FreeHeart HealthyRefined Sugar FreeVeganVegetarian

  This salad is loaded with nutrition and makes a great lunch on its own or a tasty side to a main dish.

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • To make the vinaigrette whisk together the Champagne vinegar, olive oil, avocado oil, and shallots. Add Kosher salt and freshly ground pepper to taste.
  • In a large bowl, toss together the spinach, peach slices, avocado, and red onion. Drizzle with some of the vinaigrette and toss again.
  • Plate and garnish with almonds and feta cheese.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time10 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Vinaigrette

  • 8 teaspoon Champagane vinegar or white wine vinegar
  • 4 tablespoon extra virgin olive oil
  • 4 tablespoon avocado oil
  • 2 shallot small finely chopped
  • 1/2 teaspoon Kosher salt or to taste
  • 1 dash ground black pepper or to taste

  For the Salad

  • 16 ounce fresh spinach
  • 3 peach large peaches sliced
  • 1 avocado ripe, sliced or cubed
  • 1/2 cup red onion slivered
  • 1/4 teaspoon Kosher salt
  • 1 dash ground black pepper
  • 1/4 cup sliced almonds
  • 1/2 cup feta cheese crumbled or cubed*, can be substituted with vegan cheese for vegan dish

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Tongs, Whisk

  Reheating/Serving Instructions

  Toss salad with vinaigrette just before serving.

  Nutrition

  Serving: 6oz | Calories: 209kcal | Carbohydrates: 11g | Protein: 4g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 304mg | Potassium: 467mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4462IU | Vitamin C: 18mg | Calcium: 100mg | Iron: 2mg

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  Apple, Pomegranate and Spinach Salad with Feta Cheese, and Toasted Walnuts

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  Up to 10 servings
  
  

  Apple, Pomegranate and Spinach Salad with Feta Cheese, and Toasted Walnuts

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  (2 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 7-8 oz

  Diabetes FriendlyEgg FreeGluten FreeHeart HealthyRefined Sugar FreeVeganVegetarian

  This versatile salad is a keeper and pairs well with most main dishes for a festive holiday dinner, a regular dinner, or for lunch topped with your favorite protein. The chopped apple and celery add a crunchy tart, the pomegranates add sweetness, toasted walnuts lend heft, feta provides salty intrigue, and it’s all tied together with a honey-apple cider vinaigrette.

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • To make the vinaigrette whisk together the vinaigrette ingredients.
  • In a large bowl, toss together the salad ingredients. Drizzle with some of the vinaigrette and toss again.
  • Plate and garnish with tosted walnuts and feta cheese.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time10 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  The Vinaigrette

  • 6 tablespoon extra virgin olive oil
  • 4 tablespoon apple cider vinegar
  • 2 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

  The Salad

  • 16 ounce fresh spinach
  • 4 rib celery sliced
  • 3 Honeycrisp apple or Granny Smith or other tart apple, cored and sliced
  • 2 cup pomegranate seeds
  • 8 ounce feta cheese crumbled or cubed, for vegan use vegan cheese or omit the cheese
  • 1 cup walnuts toasted and coarsely chopped

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Tongs, Whisk

  Reheating/Serving Instructions

  Toss salad with vinaigrette just before serving.

  Nutrition

  Serving: 7oz | Calories: 283kcal | Carbohydrates: 19g | Protein: 7g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 432mg | Potassium: 501mg | Fiber: 5g | Sugar: 12g | Vitamin A: 4450IU | Vitamin C: 19mg | Calcium: 181mg | Iron: 2mg

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  Mango Salsa

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  Up to 10 servings
  
  

  Mango Salsa

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  Recipe adapted from: Cookie and Kate

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 3 ounces

  Dairy FreeEgg FreeGluten FreeNut FreePaleoReduced FatRefined Sugar FreeSoy FreeVeganWhole 30

  This colorful mango salsa is sweet, spicy and absolutely delicious. Serve with chips, on tacos or salads, or as a salad itself. It’s that good!

  https://cookieandkate.com/fresh-mango-salsa-recipe/#tasty-recipes-23816

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  https://cookieandkate.com/fresh-mango-salsa-recipe/#tasty-recipes-23816

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro and jalapeño. Drizzle with lime juice.
  • Using a large spoon, stir the ingredients together. Season to taste with salt, and stir again. For best flavor, let the salsa rest for 10 minutes or longer.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 24 ounce frozen mango defrosted and diced
  • 1 red bell pepper medium, chopped
  • ½ cup red onion chopped
  • ¼ cup fresh cilantro packed and chopped
  • 1 jalapeno pepper seeded and minced
  • 2 lime large, juiced (about ¼ cup lime juice for 10 servings)
  • ¼ teaspoon Kosher salt or to taste

  Cooking Tools Required

  Cutting board, Sharp Knives

  Reheating/Serving Instructions

  Serve chilled or at room temperature. Store in refrigerator up to 4 days.

  Nutrition

  Calories: 52kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 60mg | Potassium: 170mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1158IU | Vitamin C: 46mg | Calcium: 15mg | Iron: 1mg

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  Arugula, Strawberry, & Pecan Salad

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  Up to 10 servings
  
  

  Arugula, Strawberry, & Pecan Salad

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  Recipe adapted from: Karin Adoni Ben-David

  $0.00 Cooking Fee

  Serving Size: 3 ounces

  Dairy FreeEgg FreeGluten FreePaleoReduced FatRefined Sugar FreeSoy FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. The bitterness of arugula combine with the sweetness of strawberries to make this delicious salad. It's then topped with a honey mustard dressing.

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10 people

  Instructions

  • Combine vinegar, honey, maple syrup, and mustard in a small bowl. Gradually add oil, stirring with a whisk.
  • Combine arugula, strawberries, pecans, and thyme in a large bowl. Drizzle dressing over salad.
  • Season with salt and pepper. Toss again.

  Cook Times

  Active Prep12

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time12 minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  For the dressing:

  • 12 tablespoon red wine vinegar
  • 4 teaspoon honey
  • 4 teaspoon maple syrup
  • 2 teaspoon mustard stone-ground
  • 8 teaspoon avocado oil

  For the salad:

  • 18 ounce baby arugula loosely, packed
  • 16 ounce strawberry halved
  • 4 tablespoon pecans chopped
  • 2 teaspoon fresh thyme chopped
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon ground black pepper

  Cooking Tools Required

  Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Tongs

  Nutrition

  Calories: 82kcal | Carbohydrates: 8g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 137mg | Potassium: 286mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1239IU | Vitamin C: 35mg | Calcium: 96mg | Iron: 1mg

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  Brussels Sprouts Salad

  $0.00 Cooking Fee
  Up to 10 servings
  
  

  Brussels Sprouts Salad

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  Recipe adapted from: Karin Adoni Ben-David

  $0.00 Cooking Fee

  Serving Size: 3.5 ounce

  Dairy FreeEgg FreeGluten FreePaleoRefined Sugar FreeSoy FreeVeganVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This recipe combines slightly wilted Brussels sprouts with the sweetness of apples, all tossed with a Dijon-lime dressing.

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10 people

  Instructions

  • Shred Brussels sprouts in the food processor or if unavailable, a box grater.
  • Heat half the oil in a large skillet and add the Brussels sprouts. Cook for a few minutes until slightly wilted. Remove from heat and place in a large bowl.
  • In a small bowl, combine remaining olive oil, mustard, and lime juice.
  • Add the apples, almond slices, and dressing to the bowl of the Brussels sprouts and toss well to combine.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook0

  Passive0

  Total Time20 minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 3 pound Brussels sprouts shredded, (on box grater or in food processor)
  • 2 tablespoon extra virgin olive oil
  • 2 Granny Smith apples peeled and cubed
  • 3 tablespoon sliced almond

  For the dressing:

  • 2 tablespoon extra virgin olive oil
  • 2 tablespoon Dijon mustard
  • 2 lime juiced

  Cooking Tools Required

  Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Mixing bowls, Peeler, Sharp Knives, Skillet, Top Stove, Whisk

  Reheating/Serving Instructions

  Keep refrigerated for up to 5 days.

  Nutrition

  Calories: 158kcal | Carbohydrates: 20g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 69mg | Potassium: 617mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1055IU | Vitamin C: 121mg | Calcium: 77mg | Iron: 2mg

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  Watermelon Salad with Feta and Mint

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  Up to 10 servings
  
  

  Watermelon Salad with Feta and Mint

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  Recipe adapted from: Love and Lemons

  (2 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 heaping cup

  Egg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  This refreshing watermelon salad is one of the favorite summer sides. Feta, mint, jalapeno & avocado are the perfect tangy, creamy, and fresh counterpoints to the juicy and sweet watermelon. a great mix of flavors for the hot summer days. This dish is based on Jeanine's recipe from Love and Lemons blog, with slight modifications.

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  FOR THE DRESSING

  • In a small bowl, whisk together the olive oil, lime juice, garlic, and salt.

  FOR THE SALAD

  • Arrange the watermelon and red onions on a large bowl or platter. Drizzle with half the dressing. Top with the feta, avocado, mint, and serrano pepper, if using, and drizzle with remaining dressing. Season to taste and serve.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  FOR THE DRESSING

  • 4 tablespoon extra virgin olive oil For lower fat, it will taste great with half of the quantitiy of the oil
  • 6 tablespoon lime juice
  • 1 clove garlic minced
  • 1/2 teaspoon Kosher salt

  FOR THE SALAD

  • 10 cup watermelon cubed
  • 1/2 cup red onion chopped
  • 2/3 cup feta cheese crumbled
  • 2 avocado cubed
  • 2/3 cup fresh mint torn mint or basil leaves
  • 1 jalapeno pepper or serrano pepper, thinly sliced, optional
  • dash Kosher salt

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

  Best to eat fresh the same day it was prepared.

  Nutrition

  Calories: 194kcal | Carbohydrates: 17g | Protein: 3g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 234mg | Potassium: 411mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1108IU | Vitamin C: 22mg | Calcium: 75mg | Iron: 1mg

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  Spinach Salad with Feta Cheese, Oranges, and Toasted Almonds

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  Up to 10 servings
  
  

  Spinach Salad with Feta Cheese, Oranges, and Toasted Almonds

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  Recipe adapted from: Mayumi Tavalero

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 4 ounces

  Brain FoodEgg FreeGluten FreeRefined Sugar FreeVeganVegetarian

  This salad is loaded with nutrition and makes a great lunch on its own or a tasty side to a main dish.

  www.forkandknifecreations.com

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  www.forkandknifecreations.com

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • To make the vinaigrette whisk together the Champagne vinegar, olive oil, avocado oil, and shallots. Add Kosher salt and freshly ground pepper to taste.
  • In a large bowl, toss together the spinach, orange segments, and red onion. Drizzle with some of the vinaigrette and toss again.
  • Plate and garnish with almonds and feta cheese.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Vinaigrette

  • 4 teaspoon Champagane vinegar
  • 2 tablespoon extra virgin olive oil
  • 2 tablespoon avocado oil
  • 1 shallot small finely chopped
  • 1/4 teaspoon Kosher salt or to taste
  • 1 dash ground black pepper or to taste

  For the Salad

  • 16 ounce fresh spinach
  • 2 cup orange segmented, for 10 servings about 3 large oranges
  • 1/2 cup red onion slivered
  • 1/4 teaspoon Kosher salt
  • 1 dash ground black pepper
  • 1/4 cup sliced almonds
  • 1/2 cup feta cheese crumbled or cubed* can be substituted with vegan cheese for vegan dish

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Tongs, Whisk

  Reheating/Serving Instructions

  Toss salad with vinaigrette just before serving.

  Nutrition

  Serving: 5oz | Calories: 123kcal | Carbohydrates: 8g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 237mg | Potassium: 368mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4366IU | Vitamin C: 33mg | Calcium: 108mg | Iron: 1mg

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  Kitchen Sink Kale Salad

  $0.00 Cooking Fee
  Up to 10 servings
  
  

  Kitchen Sink Kale Salad

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  Recipe adapted from: KaiaFIT 7-day reseat ebook

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeVeganVegetarian

  This crunchy kale and quinoa salad includes chopped apples for just a touch of sweetness, and it's topped with a delicious tahini maple-lemon dressing to bring all the flavors together.

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Heat olive oil in a small pot over medium heat and add rinsed, drained quinoa. Toast quinoa for 1-2 minutes, stirring frequently so it doesn’t burn. Add water and bring to a low boil.
  • Reduce heat to a simmer, cover, and cook for around 20 minutes or until the liquid is absorbed. Once cooked, remove from heat and stir before setting aside.
  • While the quinoa cooks, prepare dressing: Add all of the dressing ingredients EXCEPT the water in a small bowl and whisk to combine. Add water (a little bit at a time), continuing to whisk until it reaches desired consistency. Taste and adjust flavor as needed.
  • In a large bowl, add the kale and top with tomatoes, carrots, pepper, apple, avocado, cooked quinoa, and help hearts. Serve with dressing on the side.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook20

  Passive0

  Total Time40 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Quinoa:

  • 2 teaspoon extra virgin olive oil
  • 1 1/2 cup quinoa rinsed
  • 3 cup water

  Dressing:

  • 2/3 cup tahini
  • 6 tablespoon fresh lemon juice
  • 2 tablespoon pure maple syrup
  • 1 teaspoon sea salt
  • 1/2 cup water

  Salad:

  • 12 ounce kale chopped
  • 11 ounce cherry tomato halved
  • 4 carrot large, chopped
  • 2 orange bell pepper chopped
  • 2 Granny Smith apple chopped
  • 2 avocado chopped
  • 3 ounce hemp hearts

  Cooking Tools Required

  Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Spatula, Top Stove, Whisk

  Nutrition

  Calories: 381kcal | Carbohydrates: 40g | Protein: 13g | Fat: 21g | Saturated Fat: 3g | Sodium: 281mg | Potassium: 833mg | Fiber: 8g | Sugar: 10g | Vitamin A: 8510IU | Vitamin C: 90mg | Calcium: 125mg | Iron: 4mg

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  Mojito (non-alcoholic) Watermelon and Cucumber Salad

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  Up to 10 servings
  
  

  Mojito (non-alcoholic) Watermelon and Cucumber Salad

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  Recipe adapted from: Mayumi Tavalero

  $0.00 Cooking Fee

  Serving Size: 1 1/2 cups

  Dairy FreeEgg FreeGluten FreeNut FreeReduced FatSoy FreeVeganVegetarian

  This refreshing salad is a summertime family favorite!

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Place watermelon and cucumber in a large bowl; set aside. In a blender, combine remaining ingredients, blending until smooth. Pour dressing over watermelon and cucumber. Toss gently until evenly coated. Refrigerate until ready to serve.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 cup watermelon 1-inch dice
  • 2 cucumber large, peeled and seeded, 1-inch dice

  For the dressing:

  • ½ cup fresh mint loosely packed
  • 3 lime juiced
  • 1/3 cup granulated sugar more or less to taste
  • 1 teaspoon Kosher salt
  • ¼ cup warm water

  Optional:

  • 1/3 cup pine nuts chopped
  • 1/3 cup feta cheese crumbled

  Cooking Tools Required

  Blender, Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives

  Nutrition

  Calories: 130kcal | Carbohydrates: 23g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 294mg | Potassium: 315mg | Fiber: 2g | Sugar: 17g | Vitamin A: 1036IU | Vitamin C: 21mg | Calcium: 57mg | Iron: 1mg

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  Mixed Greens Salad with Pecans, Blue Cheese, Raspberries, and Creamy Balsamic Vinaigrette

  $0.00 Cooking Fee
  Up to 10 servings
  
  

  Mixed Greens Salad with Pecans, Blue Cheese, Raspberries, and Creamy Balsamic Vinaigrette

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  Recipe adapted from: Mayumi Tavalero

  $0.00 Cooking Fee

  Serving Size: 3 ounces

  Diabetes FriendlyEgg FreeHeart HealthyKetoLow FODMAPLower CarbPostpartumPregnancyRefined Sugar FreeSoy FreeVegetarian

  This salad features a homemade, creamy balsamic dressing that is both naturally sweet and tart. It pairs perfectly with the fruit, nuts, and cheese, in this salad.

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Add pecans to a medium dry skillet set over medium heat. Toast and toss occasionally for 5 minutes or until fragrant and nuts are lightly toasted.

  To make the dressing:

  • In a medium bowl, whisk together all the dressing ingredients except for the olive oil. In a thin, steady stream, slowly add the olive oil, whisking all the while, until an emulsion starts to form. At this point you can add olive oil in a larger stream until it is completely incorporated.
  • To a large bowl, add some of the vinaigrette. Add salad, toss gently, and plate.
  • Top salad with pecans, raspberries, and blue cheese.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 12 cup mixed greens about 2 pounds for 10 servings
  • 1 1/2 cup pecan halves toasted
  • 8 ounce blue cheese crumbled
  • 2 cup raspberries

  For the vinaigrette (MAKES ABOUT 1 CUP FOR 10 SERVINGS):

  • ¼ cup balsamic vinegar
  • 1 teaspoon Dijon mustard
  • ½ teaspoon Kosher salt
  • ¼ teaspoon ground black pepper
  • ¾ cup extra virgin olive oil

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Saute pan, Sharp Knives, Whisk

  Reheating/Serving Instructions

  Store any leftover dressing in an airtight container in the refrigerator for up to 7 days.

  Nutrition

  Calories: 352kcal | Carbohydrates: 8g | Protein: 7g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Cholesterol: 17mg | Sodium: 397mg | Potassium: 246mg | Fiber: 3g | Sugar: 3g | Vitamin A: 735IU | Vitamin C: 18mg | Calcium: 145mg | Iron: 1mg

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  Cucumber, Melon and Farro Salad

  $0.00 Cooking Fee
  Up to 10 servings
  
  

  Cucumber, Melon and Farro Salad

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  $0.00 Cooking Fee

  Serving Size: 1 1/2 cups

  Nut FreeSoy FreeVegetarian

  This delicious fruit and farro salad is tossed with a red wine vinaigrette then topped with feta cheese and fresh mint.

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Bring a pot of salted water to a boil and add farro. Cook until tender, about 20 minutes. Most water she be absorbed, drain if needed. Cool farro on a large plate.
  • Combine the cucumbers, cantaloupe, tomatoes and farro in a large serving bowl; gently mix and set aside.
  • Whisk together the olive oil, red wine vinegar, shallots, chives and salt & pepper until emulsified.
  • To serve, toss salad with dressing and top with feta and fresh mint

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook20

  Passive0

  Total Time40 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 cup uncooked farro
  • 4 cup water
  • 2 cucumber sliced in half moon shape
  • 1 cantaloupe seeded and cubed
  • 3 cup cherry tomato halved
  • ½ cup extra virgin olive oil
  • ½ cup red wine vinegar
  • 1 shallot minced
  • 1 tablespoon fresh chive finely chopped
  • 2 teaspoon sea salt
  • 2 teaspoon ground black pepper
  • 3/4 cup feta cheese crumbled
  • ½ cup fresh mint chiffonade

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Whisk

  Nutrition

  Calories: 307kcal | Carbohydrates: 40g | Protein: 7g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 10mg | Sodium: 627mg | Potassium: 417mg | Fiber: 8g | Sugar: 7g | Vitamin A: 2296IU | Vitamin C: 19mg | Calcium: 98mg | Iron: 2mg

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