Insalata Di Farro (Spelt Salad)

== Description ==
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
This salad is delicious served chilled or at room temperature. Make it a day ahead to let the flavors blend and bloom. It can be part of a light lunch with some crusty bread and fresh fruit or can work as a side dish for a simple meat or poultry entrée.
== Ingredients ==
* 2 tablespoons chopped fresh flat-leaf parsley
* 2 tablespoons vegetable broth
* 1 1/2 tablespoons extra virgin olive oil
* 1 tablespoon fresh lemon juice
* 1 tablespoon red wine vinegar
* 1 tablespoon Dijon mustard
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1 garlic clove, crushed
* 1 1/4 cups uncooked spelt (farro), rinsed and drained
* 1 1/2 cup vegetable broth
* 1 cup water
* 1 cup (1-inch) cut green beans
* 3/4 cup (1/4-inch) sliced carrots
* 1/2 cup frozen green peas, thawed
* 1/2 cup frozen whole-kernel corn, thawed
* 1/2 cup marinated artichoke hearts, drained and chopped
* 1/4 cup pitted ripe olives
* 1/4 cup pitted green olives
* 1 (7-ounce) bottle roasted red bell peppers, drained and chopped
== Directions ==
# To prepare dressing, combine first 9 ingredients in a small bowl, stirring well with a whisk.
# To prepare salad, combine spelt , 1 1/2 cups broth, and 1 cup water in a saucepan, and bring to a boil.
# Reduce heat, and simmer 25 minutes.
# Drain.
# While spelt is cooking, bring water to a boil in a medium saucepan, and add beans and carrots.
# Cook until cirsp-tender.
# Drain and plunge into cold water.
# Drain again.
# Combine spelt, beans, carrots, peas, and remaining 5 ingredients in a large bowl.
# Add dressing, and toss well to coat.
# Let stand 30 minutes, stirring occasionally.
Yield: 6 servings (serving size: 1 cup)
Category:Low-calorie Recipes
Category:Low-fat Recipes
Category:Italian Recipes
Category:Italian Salads
Category:Italian Side Dishes
Category:Italian Vegetarian
Category:Italian Vegan
Category:Vegetarian Salad Recipes
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Category:Vegetable stock and broth Recipes
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