The Recovery Salad – Steak Farro Salad with Blueberry Vinaigrette

The Recovery Salad

Steak Farro Salad with Blueberry Vinaigrette

Salad:

  • ¾ cup farro
  • 12 ounces sirloin or flank steak
  • 6 cups baby kale
  • 1 yellow bell pepper, cored and thinly sliced
  • ½ cup thinly sliced red onion
  • 1 pint cherry tomatoes, halved
  • Salt and pepper to taste

Dressing:

  • ½ cup fresh blueberries
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1 garlic clove, chopped
  • Salt and pepper to taste

Garnish:

  • 4 ounces soft goat cheese or blue cheese, crumbled
  • ½ cup fresh blueberries
  1. Place farro, 2 cups of water and a pinch of salt in a medium saucepan. Bring to a boil, reduce heat and simmer covered 30 minutes, or until tender. Drain excess water and let cool.
  2. Meanwhile, season steak with salt and pepper. Grill or pan sear to desired doneness. Let rest five minutes and slice thin.
  3. Divide kale, bell pepper, onion and tomatoes among serving plates. Top with farro and steak.
  4. For dressing, blend together blueberries, 2 tablespoons of water, olive oil, balsamic vinegar, mustard, garlic, and salt and pepper.
  5. Top salad with dressing and garnish with cheese and blueberries.
  • 509 calories
  • 40 grams protein
  • 43 grams carbs
  • 20 grams fat

SA7253

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