1/4 cup thinly sliced jarred roasted red bell peppers
1/2 batch grilled onion
3/4 ounce feta cheese, crumbled
1 tablespoon red wine vinaigrette (red wine vinegar, lemon juice, Dijon mustard, extra-virgin olive oil, kosher salt, black pepper)
Calories per serving 457
Fat per serving 30g
Saturated fat per serving 7g
Cholesterol per serving 78mg
Fiber per serving 4g
Protein per serving 28g
Carbohydrates per serving 22g
Sodium per serving 696mg
Iron per serving 3mg
Calcium per serving 166mg
How to Make It
For the toasted farro: Cook farro per package directions (you will need 1/2 cup cooked). Let cool. Heat 2 tsp. grapeseed oil in a large nonstick skillet over high heat. Spread farro in an even layer. Cook, stirring once, until toasted, 5 minutes.
For the red wine vinaigrette: Whisk 2 Tbsp. red wine vinegar, 1 tsp each fresh lemon juice and Dijon mustard, and 1/4 tsp. each kosher salt and black pepper. Whisk in 1/4 cup extra-virgin olive oil in a steady stream. Cover: keep at room temperature.
Arrange romaine, farro, steak, zucchini, peppers, onion, and feta in a bowl. Drizzle with vinaigrette.
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