Farro and Grilled Peach Salad - 2 Guiding Stars
Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

Dorene Mills 8/24/16

Serving size ½ cup to ¾ cup


  • Salad:
  • 3 Cups Farro, fully cooked
  • 3 ea. Fresh Peaches, sliced
  • 2 ea. Ears of corn, shucked
  • 1 ea. Fresh Red Pepper, diced
  • ¼ Cup Olive oil
  • 2 ea Scallions, sliced
  • Dressing:
  • 2 ea. Medium Cloves of garlic
  • 1 ea. Fresh Jalapeno, large, deseeded (or 2 medium for more kick)
  • 2 ea. Limes, Zested and Juiced (use the zest and the juice for the dressing)
  • 1 Tbs Rice Wine Vinegar
  • 2 Tbs Honey
  • 1/3 Cup Olive Oil
  • 1 tsp Coarse Sea Salt
  • ½ tsp Fresh Ground black pepper
  • ½ Cup Fresh Parsley, chopped


  1. Cook Farro according to package directions, omitting any salt if recommended
  2. Using olive oil, lightly coat peach slices and ears of corn.
  3. Preheat Grill to High Heat. When heated, cook peach slices 3 minutes each side, long enough to get grill marks. Remove and set aside.
  4. Grill Corn along side peaches rotating the ear so that it gets slightly grilled, approx. 5 minutes per section. Remove and set aside to cool.
  5. In small food processor, add all dressing components and blend until desired chunk size.
  6. When corn is cooled enough, take knife and slice down side removing kernels from the cob.
  7. Add all ingredients to bowl and mix. Serve immediately slightly warm, or allow to cool. The longer it sits the more strength in flavor the dressing grows.
  8. Refrigerate when done.
Nutritional analysis per serving: Calories 560; Total Fat 21.5g (28% Daily Value); Saturated Fat 3g (15% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 450mg (20% DV); Total Carbohydrate 84g (30% DV); Dietary Fiber 9.5g (32% DV); Total Sugars 14g; Includes 6g Added Sugars (12% DV); Protein 14g; Vitamin D 0% DV; Calcium 8% DV; Iron 15% DV; Potassium 8% DV; Vitamin K 90% DV; Vitamin C 60% DV;
Recipe by Guiding Stars at https://guidingstars.com/recipes/farro-and-grilled-peach-salad/
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