Roasted Spring Vegetable Farro Salad

Chewy, nutty farro helps make this salad good for the cool nights of early spring or anytime you want a particularly hearty vegetarian salad.

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Prep: 25 minutes plus cooling - Roast: 20 minutes - Serves: 4

•             Nonstick cooking spray
• 1          cup pearled farro
• 1          package (8 ounces) sliced baby bella mushrooms
• 4          green onions, cut into 1-inch pieces
• ½         bunch asparagus, trimmed and cut into 1-inch pieces (about 1/2 pound)
• 1          cup quartered radishes
• 1          cup snap peas, halved diagonally crosswise
• 1/4       cup plus 2 tablespoons  lemon herb vinaigrette

Directions:

1. Preheat oven to 425°; line rimmed baking pan with aluminum foil and spray with cooking spray. Prepare farro as label directs; cool completely.

2. In large bowl, toss mushrooms, onions, asparagus, radishes, snap peas and 2 tablespoons vinaigrette; spread on prepared pan. Roast vegetables 20 minutes or until vegetables are tender; cool slightly.

3. In same large bowl, toss farro, vegetable mixture and remaining 1/4 cup vinaigrette. Makes about 4 cups.

Serving size: about 1 cup

Approximate nutrition values per serving: 262 Calories, 7g Fat, 1g Saturated Fat, 0mg Cholesterol, 246mg Sodium, 43g Carbohydrates, 8g Fiber, 4g Sugars, 0g Added Sugars, 10g Protein