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Instant Pot Recipe: Mediterranean Farro Salad
The flavors of the Mediterranean are known to promote heart health and weight loss. Here they are wrapped up in a delicious Instant Pot salad.
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Course
Appetizer, Main Course, Salad, Side Dish
Cuisine
Mediterranean
Servings
8
Diet
Vegetarian
Ingredients
1x
2x
3x
2
cups
whole grain farro
2
cups
water
1 ¼
tsp
kosher salt
½
tsp
freshly ground black pepper
2
tbsp
olive oil
2
tbsp
balsamic vinegar
1
15ozcan cannellini beans, rinsed and drained
¼
cup
chopped sun dried tomatoes
packed in oil, drained
¼
cup
thinly sliced red onion
½
cup
crumbled feta cheese
¼
cup
chopped kalamata olives
3
cups
baby spinach
Instructions
Stir farro, water and 1 tsp salt in the inner pot.
Cover and lock the lid in place. Set to pressure cook (high) for 25 minutes. Use quick release method and remove lid.
Pour into a colander to rinse and drain then transfer to a large bowl.
Add remained ¼ tsp salt, pepper, olive oil, vinegar, beans, sun dried tomato, onion, feta, olives and spinach to the bowl and toss gently.
Serve at room temperature and store leftovers in the refrigerator for up to 5 days.
Notes
Modified from
Healthy Instant Pot Cookbook
reprinted by permission of Alpha, a division of Penguin Random House LLC. Copyright © 2018 by Dana Angelo White
Nutrition
Calories:
247
kcal
Carbohydrates:
37
g
Protein:
8
g
Fat:
9
g
Saturated Fat:
2
g
Sodium:
249
mg
Fiber:
5
g
Keyword
instant pot salad, mediterranean farro salad
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