Shrimp and Farro Salad with Pineapple and Dried Plums


Shrimp and Farro Salad with Pineapple and Dried Plums

by NIBBLESANDFEASTS on MARCH 15, 2012
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Haven’t you heard?  Farro is the latest food trend.  At first, I thought farro was the exact same grain as spelt.  Wrong.  Spelt takes waaaayy longer to cook (try 3 hours) than farro (20-30 minutes).  Farro is the Italian term for Emmer Wheat and pretty much retains its chewy texture (even if overcooked).  Spelt gets mushy.
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Farro is high in protein and high in fiber.  We all win. So I decided to make flavorful salad with it.  Sweet and savory.
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Melissa's Produce Organic Farro
You really don’t need a salad dressing with this dish because the juices released from the pineapple chunks do all the work.  The Plum Amazins are subtle and enhance the saltiness of the feta. Plus, they are a good source of fiber, is all natural potassium and an antioxidant.  Add some tofu, grilled chicken or in my case, some cooked shrimp and you got yourself a guiltless, hearty salad.
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I loved the discreet sweetness and easy to pour packaging of Plum Amazins. They are also available in small pouches for on-the-go lunches.
Pinapple, Dried Plum and Shrimp Farro Salad
Yield: 4-6 Servings
Ingredients
  • 2 cups Farro
  • 1lb. shrimp, cooked and deveined
  • ¾ cup fresh pinapple, cut in small pieces
  • ¾ cup Plum Amazins (dried plums)
  • ¾ cup feta cheese, crumbled
  • Sea salt and pepper to taste
Instructions
  1. Rinse Farro with cold water, strain and place in a pot. Add 4 of cups water and bring to a boil. Reduce heat, cover and simmer for 20-30 minutes, or until tender. Set aside and drain any remaining water.
  2. Toss Farro with pineapples and dried plums first, then lightly toss in feta and shrimp. Add salt and pepper to taste.

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