Farro Salad

This salad was something I threw together for a quick dinner.  I had left over carrots from the farmer’s market I wanted to use.  The textures were really nice in this dish.


1 cup cooked Farro
1 box Near East Roasted Pecan and Garlic whole grain blend (prepare without oil)
1 can black eyed peas, drained
½ t. salt
½ t. garlic powder
½ t. onion powder
1 bunch young carrots
1 pkg. mixed salad greens
½ lemon


Clean carrots and place in a foil pouch.  Cover and roast in foil packet in 400 degrees for 30  minutes or until tender.

Prepare Farro, Near East whole grain blend according to directions.  When ½ of the water has evaporated add black eyed peas to grains.  Once all the water has evaporated add Farro and seasonings to grains.

Squeeze lemon on salad greens.  Assemble salad…place salad greens on plate, top with grain salad and then arrange carrots around grains.  Season with salt and pepper.