1. Prepare farro as label directs; drain if necessary. Makes about 2¾ cups.
2. In large skillet, cook and stir bacon over medium-high heat 8 minutes or until browned; transfer to paper towel-lined plate.
3. In large bowl, toss salad kit, cheese, pomegranate arils, farro and bacon; transfer to serving platter. Makes about 6¼ cups.3.
Chef Tip: Customize this recipe by swapping the turkey bacon for meatless bacon-style strips and/or the feta cheese with dairy-free feta.
- 14 g Fat
- 5 g Saturated
- 37 mg Cholesterol
- 499 mg Sodium
- 38 g Carbohydrates
- 5 g Fiber
- 11 g Sugars
- 2 g Added Sugars
- 15 g Protein
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Nutritional Information
- 14 g Fat
- 5 g Saturated
- 37 mg Cholesterol
- 499 mg Sodium
- 38 g Carbohydrates
- 5 g Fiber
- 11 g Sugars
- 2 g Added Sugars
- 15 g Protein
Directions
1. Prepare farro as label directs; drain if necessary. Makes about 2¾ cups.
2. In large skillet, cook and stir bacon over medium-high heat 8 minutes or until browned; transfer to paper towel-lined plate.
3. In large bowl, toss salad kit, cheese, pomegranate arils, farro and bacon; transfer to serving platter. Makes about 6¼ cups.3.
Chef Tip: Customize this recipe by swapping the turkey bacon for meatless bacon-style strips and/or the feta cheese with dairy-free feta.