Subj : BH&G 2678
To   : All
From : Dave Drum
Date : Tue May 11 2021 12:11:24

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Greek Pork And Farro Salad
 Categories: Pork, Grains, Vegetables, Herbs, Cheese
      Yield: 5 Servings
 
    3/4 c  Farro*
      3 c  Water
     12 oz Pork tenderloin; trimmed
      1 ts Greek seasoning
           Cooking spray
      1 c  Chopped tomato
      1 c  Chopped cucumber
    3/4 c  Chopped yellow bell pepper
    1/4 c  Red wine vinegar
      3 tb Olive oil
      2 tb Snipped fresh oregano
      1 ts Dijon-style mustard
    1/4 ts Black pepper
      1 cl Garlic; minced
      5 c  Fresh baby spinach
      2 oz Feta cheese; crumbled
 
  In a medium saucepan combine farro and water. Bring to
  boiling; reduce heat. Simmer, uncovered, for 15 to 20
  minutes or until farro is desired tenderness. Drain. Place
  farro in a large bowl.
  
  Meanwhile, cut tenderloin into 1" pieces. Toss pork
  cubes with Greek seasoning. Coat an unheated large
  nonstick skillet with cooking spray. Cook tenderloin in
  hot skillet over medium heat for 5 to 6 minutes or until
  no longer pink. Add to farro. Cool slightly.
  
  Add tomato, cucumber, and sweet pepper to farro mixture.
  
  For dressing, in a screw top jar combine vinegar, olive
  oil, oregano, mustard, black pepper, and garlic; shake to
  combine. Toss with farro mixture. Serve farro salad either
  at room temperature or chilled. To serve, arrange spinach
  on a platter or five serving plates. Spoon farro salad
  over spinach and sprinkle with feta cheese.
  
  * If you prefer, use 2 cups of packaged cooked farro, such
  as the Archer Farms brand.
  
  Diabetic Living | March 2015
  
  MM Format by Dave Drum - 17 March 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I'm on a quest for new recipes that aren't weird.

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