Big Salad With Farro and Eggs

Make a meal out of your salad, and fill up on high-fiber, colorful plants with an egg for a protein boost. Farro is a healthy whole grain full of nutty flavor. The lemony, herb-y dressing in this recipe is low-fat, with just a bit of olive oil for flavor and healthy fat.

Active time: 20 minutes | Total time: 50 minutes

Big Salad With Farro and Eggs

Ingredients

  • 2 large hard-boiled eggs, peeled
  • 1/4 cup (45g) farro
  • 1/2 cup (120g) sodium-free vegetable stock, divided
  • 1 tsp fresh thyme, chopped
  • 3/4 tsp cornstarch
  • 1 tsp honey
  • 2 tbsp fresh lemon juice
  • 2 tbsp olive oil
  • 1/4 tsp salt
  • 8 oz (220g) green beans, trimmed
  • 4 cups (180g) romaine lettuce, chopped
  • 1 cup (110g) grated carrot

Directions

Cut each egg into 4 wedges, and reserve.

Cook the farro by placing it in a small pot with 2 cups of water, bringing to a boil, then reducing the heat to medium-low and simmering until the farro is tender, 25 minutes for semi-perlato, longer for whole grain. Drain, then let cool completely.

Place the vegetable stock in a small pot, reserving 1 tbsp stock in a cup for later. Add the thyme to the pot, set over medium-high heat and bring to a boil. Add the cornstarch to the reserved stock and whisk with a fork until dissolved, then whisk the mixture into the hot stock in the pot. Stir constantly until the liquid is thickened. Remove from heat and stir in the honey; let cool. When cooled, whisk in the lemon juice, olive oil and salt.

Set up a steamer and steam the green beans for 4 minutes; let cool.

To serve, place 2 cups of romaine on each plate, then cover each with ~1/3 cup of the cooked farro, 1 cup green beans and 1/2 cup grated carrot.

Arrange the egg wedges on top, and drizzle with 1/3 cup dressing per plate. Serve immediately.

Serves: 2 | Serving Size: 1 salad, 3 3/4 cups

Nutrition (per serving): Calories: 381; Total Fat: 20g; Saturated Fat: 4g; Monounsaturated Fat: 12g; Polyunsaturated Fat: 2g; Cholesterol: 187mg; Sodium: 436mg; Carbohydrate: 41g; Dietary Fiber: 9g; Sugar: 13g; Protein: 12g

Nutrition Bonus: Potassium: 783mg; Iron: 15%; Vitamin A: 205%; Vitamin C: 37%; Calcium: 11%

Originally published January 14, 2021; Updated July 2026

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