4 Serves
480 Mins
Bring a pot of water to a boil and cook the farro according to package instructions until tender. During the final 3 minutes of cooking, add the frozen peas to the pot.
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Vitamin E
2 mg / 15 mgVitamin K
56 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
97 µg / 400 µgCalcium
78 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
76 mg / 420 mgPhosphorus
188 mg / 1,250 mgPotassium
754 mg / 4,700 mgSodium
18 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
11 g / 28 gSugar
8 g / 50 gSaturated Fat
2 g / 20 gCholesterol
1 mg / 300 mgCaffeine
0 mgNet Carbs
19 gAlcohol
0 g
Drain the farro and peas using a colander, then transfer them to a large mixing bowl. Toss with the lemon zest and lemon juice.
Steam the asparagus pieces in a steamer basket until they are tender-crisp, then add them to the mixing bowl with the farro mixture.
Heat olive oil in a large sauté pan over medium heat. Add the sliced shallots and cook until softened, then add the cremini mushrooms and sauté until browned and tender. Transfer the mushroom mixture to the mixing bowl.
In a small bowl, whisk together the vinaigrette ingredients. Drizzle the dressing over the salad, toss gently to combine, and garnish with macadamia nuts before serving.
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