It's PINK!
Therefore, it's Barbie!
But it is also a salad packed with fiber and whole grains. I just think it is perfect and fresh for spring! It would suit well as an Easter Sunday side dish.
This recipe was one of those ones where I threw together some pantry items and tossed in some leftover spinach for the week. I am super happy with how it turned out.
The critical ingredients include:
Artichokes - an amazing source of fiber, magnesium, and potassium; I also learned that they contain a molecule called cynarin which helps to remove cholesterol from the body.
Spinach - a great source of iron; Iron is particularly.important for those who are pregnant. The RDA (recommended daily amount) of iron for women ages 19-50 is 18mg. This increases to 29mg for those who are pregnant. 1 cup of cooked spinach can provide 6.4 mg. While this is not enough for a whole day, it is a great ,natural way to incorporate iron.
Dill - the superior pickle flavor; In this recipe, it really packs in the flavor. I try to incorporate fresh herbs as much as possible in attempt to produce flavorful dishes and reduce salt use. Reducing salt intake can improve blood pressure.
Sliced Beets - THE PINK! the most vibrant of vegetables out there in my opinion; The natural purple color provides antioxidants and anti-inflammatory properties to protect cells from damage.
Farro - a whole grain; Whole grains are the best choices when it comes to carbohydrates. They can also help to reduce cholesterol and risk of heart disease. Other great whole grain choices include quinoa, brown or wild rice, oats, whole grain bread, and barley.
This salad aligns well with the Mediterranean Diet which I love to tell my patients about. It incorporates whole grains, fibrous vegetables, olive oil, and herbs. The Mediterranean Lifestyle is one studied by cardiologists and consistently rated among the best lifestyle principles out there to benefit cardiovascular health. Give it a quick web search and read more for yourself!
Enough education, now here's the recipe.
Be the Barbie you want to be and give it a try!
Barbie Farro Salad
Ingredients:
2 cups farro, rinsed
15 oz can sliced beats, drained and rinsed
14 oz can quartered artichokes in brine, drained and rinsed
4 cups chopped spinach
1 tbsp dried dill
1 tsp dried parsley
1/4 cup lemon juice
1/4 cup oil
1/4 cup white vinegar
2 tbsp Dijon mustard
1 tbsp honey
1/2 tsp black pepper
1/2 cup chopped pistachios or hazelnuts
Directions:
In a small sauce pot, cook the rinsed farro according to the directions on packaging. Set aside and let cool once cooked.
Roughly chop both the artichokes, beets, and spinach, set aside.
In a large mixing bowl, combine dill, parsley, lemon juice, oil, vinegar, Dijon mustard, honey, and black pepper. Wisk together until completely combined.
Add the cooled farro, artichokes, beets, spinach, and nuts to the large bowl. Toss gently to combine with dressing. It will turn pink!
Serve immediately or refrigerate to serve cold.
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