Livening up your Monday night meals doesn't have to mean dedicating more time to dinner. Case in point: A Spring salad that tosses leftover asparagus and sugar snap peas with farro.
A nutrient-rich Italian grain with a nutty flavor and a satisfyingly chewy texture, farro can be found in most specialty stores and takes as much time to cook as pasta. Broaden your culinary repertoire when you read more. 1 1/2 cups semi-pearled farro Serves 4.
12 ounces asparagus, trimmed, cut into 1 1/2-inch lengths
1 8-ounce package sugar snap peas
12 ounces grape tomatoes, halved
1/2 cup chopped red onion
6 tablespoons chopped fresh dill
1/2 cup olive oil
1/4 cup Sherry wine vinegar
1 7-ounce package feta cheese, crumbled
1 1/2 cups semi-pearled farro