Ask a dietitian here.
Log in to our community to ask questions, rate articles, comment and more.
Ingredients: Makes 12 servings
3 cups cooked farro1 cup whole dried apricots1 cup diced cucumber2 ounces pitted, halved, Kalamata olives1/3 cup crumbled feta cheese½ cup quartered cherry tomatoes6 tablespoons lemon oregano vinaigrette (or similar)
Directions:Combine all ingredients in a large bowl. Refrigerate for 2 hours prior to serving to allow flavors to combine.
Serving size:1/2 Cup; Makes: 12 servings
Nutrition information:Per 1/2-cup serving: 150 calories, 6.5 g fat, 1 g saturated fat, 5 mg cholesterol, 155 mg sodium, 21 g carbs, 7 g sugar, 2.5 g fiber, 4 g protein
Recipe Source:Recipe provided by FLIK Hospitality Group
Blue Cross and Blue Shield of Illinois, a Division of Health Care Service Corporation, a Mutual Legal Reserve Company, an Independent Licensee of the Blue Cross and Blue Shield Association
© Copyright 2022 Health Care Service Corporation. All Rights Reserved.
Telligent is an operating division of Verint Americas, Inc., an independent company that provides and hosts an online community platform for blogging and access to social media for Blue Cross and Blue Shield of Illinois.
File is in portable document format (PDF). To view this file, you may need to install a PDF reader program. Most PDF readers are a free download. One option is Adobe® Reader® which has a built-in screen reader. Other Adobe accessibility tools and information can be downloaded at https://access.adobe.com.
Powered by Telligent