Recently over dinner a friend posed a simple question asking about everyones' favorite vegetable. Surprisingly I struggled to find an answer and having been pondering it over the last few days. There are just so many good ones, I don't know if I can choose a favorite. However if I think back to my childhood and even college days, sugar snap peas would rank up there as a favorite. The are delicious raw or cooked and I love the sweet crunch. One of my favorite recipes for sugar snap peas is this simple farro salad with dried cranberries. It's hearty and tasty and gets better after a night in the fridge.
Sugar Snap Pea and Farro Salad
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- 1.5 cups farro
- 1 tbsp. olive oil
- 1 cup red onion, diced
- 2 U cloves garlic, minced
- 2 cups sugar snap peas, chopped
- 1 U red pepper, chopped
- 2 tbsp. balsamic vinegar
- 2 tbsp. parsley, chopped
- Salt and pepper
- 1/4 cup dried cranberries
- 1 U lemon, juice (or more)
- 8 cups arugula
Cook the farro according to package directions.
Heat the olive oil over medium high heat. Add the onion and cook for 6-8 minutes until tender, adding 1-2 tablespoons water if needed. Add the garlic, sugar snap peas, red and pepper. Cook for 6-8 minutes until tender.
Stir in the farro and add the vinegar, parsley, salt, pepper, cranberries, and lemon juice.
Serve over the arugula.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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