Mint Makes Everything Better!

Farro Mint Summer Salad…

by Bonnie Wisener
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As summer approaches, let’s bask in the glory of the warmth and sunshine.
As Canadians, we have gotten used the shifts in weather that we call our four seasons. That doesn’t stop us from spending a lot of time talking about it though. Come end of February or mid-March, we can often be heard telling each other “ok,

I have had enough of the winter jacket/winter boots/freezing my butt off – I am officially ready for Spring…or Summer”. Then, when the warm weather hits, and it gets really, really warm and humid in Toronto…us same Canadians can be heard saying things like “I can’t take the heat, it’s just too much – I can’t breathe”, etc. Funny bunch, us Canucks.

This “cooling”, refreshing summer salad is a great addition to any upcoming Canada Day celebrations.

It’s almost meal-like because of the rich, filling farro. Farro, is an ancient wheat related grain (not gluten-free, sorry). It is a whole food though, and is very high in fibre. It is a nutty tasting grain that is making a bit of a comeback these days, popping up in Italian cuisine as a gourmet specialty. It tastes great, and is a great source of protein. In addition to the fibre benefit, it also contains important nutrients like magnesium and iron. It’s a huge leap from processed wheat products and other refined grains. It makes an excellent and filling addition to salads.

This salad is a perfect hot weather remedy because of it’s refreshing mint-lemon dressing.

What you need:
1 cup cooked farro
1/2 cup arugula
1/2 cup crumbled feta
1/4 cup diced red onion
1/2 cucumber, diced
1/2 yellow pepper, diced
1/2 palm of mint leaves
Juice of 1 large lemon

What you do:
Place cooled farro, arugula, feta, onion, cucumber and pepper in a large bowl.
Blend mint leaves and lemon juice in a mini food processor.
Pour lemon-mint dressing over ingredients in bowl and stir. Keep refrigerated until ready to serve.
Serves 6-8 people as a side dish. 4 people as a small meal.


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