https://connect.bcbsmt.com/nutrition/w/recipe-book/85/greek-farro-saladRecipe Booken-USTelligent Community 12https://connect.bcbsmt.com/nutrition/w/recipe-book/85/greek-farro-saladMon, 18 Dec 2023 14:54:02 GMT6e104328-2028-43b6-bb31-8401437dc51f:05f50b5c-c075-4475-82ab-eb1439b3ad3fBCBSMT Connect Teamhttps://connect.bcbsmt.com/nutrition/w/recipe-book/85/greek-farro-salad#commentsCurrent Revision posted to Recipe Book by BCBSMT Connect Team on 12/18/2023 2:54:02 PM<br /> <p><span style="color:#0080c3;text-decoration:underline;"><strong><em>Ingredients: Makes 12 servings</em></strong></span></p> <p><img alt="Side dishes" src="/resized-image/__size/201x336/__key/communityserver-wikis-components-files/00-00-00-00-11/7433.2066166_5F00_connect_5F00_recipes_5F00_salad.jpg" /></p> <p>3 cups cooked farro<br />1 cup whole dried apricots<br />1 cup diced cucumber<br />2 ounces pitted, halved, Kalamata olives<br />1/3 cup crumbled feta cheese<br />&frac12; cup quartered cherry tomatoes<br />6 tablespoons lemon oregano vinaigrette (or similar)</p> <p><span style="color:#0080c3;text-decoration:underline;"><strong><em>Directions:<br /></em></strong></span>Combine all ingredients in a large bowl. Refrigerate for 2 hours prior to serving to allow flavors to combine.</p> <p><span style="color:#0080c3;text-decoration:underline;"><em><strong>Serving size:<br /></strong></em></span>1/2 Cup; &nbsp;Makes: 12 servings</p> <p><span style="font-size:inherit;"><span style="color:#0080c3;text-decoration:underline;"><em><strong>Nutrition information:<br /></strong></em></span>Per 1/2-cup serving: 150 calories, 6.5 g fat, 1 g saturated fat, 5 mg cholesterol, 155 mg sodium, 21 g carbs, 7 g sugar, 2.5 g fiber, 4 g protein</span></p> <p><span style="font-size:inherit;"><em><strong><span style="text-decoration:underline;"><span style="color:#0080c3;text-decoration:underline;">Recipe Source:</span></span><br /></strong></em>Recipe provided by <a title="FLIK Hospitality Group" href="http://www.flik-usa.com/blog/wellness/recipes" rel="noopener noreferrer" target="_blank">FLIK Hospitality Group</a>&nbsp;<a href="/cfs-file/__key/communityserver-wikis-components-files/00-00-00-00-11/6507.OpenNewWindow.png"><img alt="open in new window " src="/resized-image/__size/15x240/__key/communityserver-wikis-components-files/00-00-00-00-11/6507.OpenNewWindow.png" /></a></span></p><div style="clear:both;"></div> <div style="font-size: 90%;">Tags: Recipe Book, Salad and Salad Dressings, General Healthy - Health Conscious, Heart Disease - Heart Conscious, Diabetes/prediabetes - Carb Conscious, High blood pressure - Sodium Conscious, Greek</div> https://connect.bcbsmt.com/nutrition/w/recipe-book/85/greek-farro-salad/revision/3Wed, 13 Apr 2022 23:39:26 GMT6e104328-2028-43b6-bb31-8401437dc51f:05f50b5c-c075-4475-82ab-eb1439b3ad3fBCBSMT Connect Teamhttps://connect.bcbsmt.com/nutrition/w/recipe-book/85/greek-farro-salad#commentsRevision 3 posted to Recipe Book by BCBSMT Connect Team on 4/13/2022 11:39:26 PM<br /> <p><span style="color:#0080c3;text-decoration:underline;"><strong><em>Ingredients: Makes 12 servings</em></strong></span></p> <p>3 cups cooked farro<br />1 cup whole dried apricots<br />1 cup diced cucumber<br />2 ounces pitted, halved, Kalamata olives<br />1/3 cup crumbled feta cheese<br />&frac12; cup quartered cherry tomatoes<br />6 tablespoons lemon oregano vinaigrette (or similar)</p> <p><span style="color:#0080c3;text-decoration:underline;"><strong><em>Directions:<br /></em></strong></span>Combine all ingredients in a large bowl. Refrigerate for 2 hours prior to serving to allow flavors to combine.</p> <p><span style="color:#0080c3;text-decoration:underline;"><em><strong>Serving size:<br /></strong></em></span>1/2 Cup; &nbsp;Makes: 12 servings</p> <p><span style="font-size:inherit;"><span style="color:#0080c3;text-decoration:underline;"><em><strong>Nutrition information:<br /></strong></em></span>Per 1/2-cup serving: 150 calories, 6.5 g fat, 1 g saturated fat, 5 mg cholesterol, 155 mg sodium, 21 g carbs, 7 g sugar, 2.5 g fiber, 4 g protein</span></p> <p><span style="font-size:inherit;"><em><strong><span style="text-decoration:underline;"><span style="color:#0080c3;text-decoration:underline;">Recipe Source:</span></span><br /></strong></em>Recipe provided by <a title="FLIK Hospitality Group" href="http://www.flik-usa.com/blog/wellness/recipes" rel="noopener noreferrer" target="_blank">FLIK Hospitality Group</a>&nbsp;<a href="/cfs-file/__key/communityserver-wikis-components-files/00-00-00-00-11/6507.OpenNewWindow.png"><img alt="open in new window " src="/resized-image/__size/15x240/__key/communityserver-wikis-components-files/00-00-00-00-11/6507.OpenNewWindow.png" /></a></span></p><div style="clear:both;"></div> <div style="font-size: 90%;">Tags: Recipe Book, Salad and Salad Dressings, General Healthy - Health Conscious, Heart Disease - Heart Conscious, Diabetes/prediabetes - Carb Conscious, High blood pressure - Sodium Conscious, Greek</div> https://connect.bcbsmt.com/nutrition/w/recipe-book/85/greek-farro-salad/revision/2Tue, 05 Feb 2019 03:56:06 GMT6e104328-2028-43b6-bb31-8401437dc51f:05f50b5c-c075-4475-82ab-eb1439b3ad3fBCBSMT Connect Teamhttps://connect.bcbsmt.com/nutrition/w/recipe-book/85/greek-farro-salad#commentsRevision 2 posted to Recipe Book by BCBSMT Connect Team on 2/5/2019 3:56:06 AM<br /> <p><span style="text-decoration:underline;color:#0080c3;"><strong><em>Ingredients: Makes 12 servings</em></strong></span></p> <p>3 cups cooked farro<br />1 cup whole dried apricots<br />1 cup diced cucumber<br />2 ounces pitted, halved, Kalamata olives<br />1/3 cup crumbled feta cheese<br />&frac12; cup quartered cherry tomatoes<br />6 tablespoons lemon oregano vinaigrette (or similar)</p> <p><span style="text-decoration:underline;color:#0080c3;"><strong><em>Directions:</em></strong></span></p> <p>Combine all ingredients in a large bowl. Refrigerate for 2 hours prior to serving to allow flavors to combine.</p> <p><span style="text-decoration:underline;color:#0080c3;"><em><strong>Serving size:</strong></em></span></p> <p>1/2 Cup; &nbsp;Makes: 12 servings</p> <p><span style="font-size:75%;"><span style="text-decoration:underline;color:#0080c3;"><em><strong>Nutrition information:</strong></em></span><span style="text-decoration:underline;color:#0080c3;"><em><strong><br /></strong></em></span></span></p> <p><span style="font-size:75%;">Per 1/2-cup serving: 150 calories, 6.5 g fat, 1 g saturated fat, 5 mg cholesterol, 155 mg sodium, 21 g carbs, 7 g sugar, 2.5 g fiber, 4 g protein</span></p> <p><span style="font-size:75%;"><em><strong><span style="text-decoration:underline;"><span style="color:#0080c3;text-decoration:underline;">Recipe Source:</span></span><br /></strong></em>Recipe provided by <a title="FLIK Hospitality Group" href="http://www.flik-usa.com/blog/wellness/recipes" target="_blank">FLIK Hospitality Group</a>&nbsp;<a href="/cfs-file/__key/widgetcontainerfiles/3fc3f82483d14ec485ef92e206116d49-s-AAAAAAAAAAAAAAAAAAAAAA-footer-footer/OpenNewWindow.png"><img src="/resized-image/__size/15x240/__key/widgetcontainerfiles/3fc3f82483d14ec485ef92e206116d49-s-AAAAAAAAAAAAAAAAAAAAAA-footer-footer/OpenNewWindow.png" alt="open in new window " /></a></span></p><div style="clear:both;"></div> <div style="font-size: 90%;">Tags: Recipe Book, Salad and Salad Dressings, Greek</div> https://connect.bcbsmt.com/nutrition/w/recipe-book/85/greek-farro-salad/revision/1Thu, 31 Jan 2019 22:51:30 GMT6e104328-2028-43b6-bb31-8401437dc51f:05f50b5c-c075-4475-82ab-eb1439b3ad3fBCBSMT Connect Teamhttps://connect.bcbsmt.com/nutrition/w/recipe-book/85/greek-farro-salad#commentsRevision 1 posted to Recipe Book by BCBSMT Connect Team on 1/31/2019 10:51:30 PM<br /> <p><span style="text-decoration:underline;color:#0080c3;"><strong><em>Ingredients: Makes 12 servings</em></strong></span></p> <p>3 cups cooked farro<br />1 cup whole dried apricots<br />1 cup diced cucumber<br />2 ounces pitted, halved, Kalamata olives<br />1/3 cup crumbled feta cheese<br />&frac12; cup quartered cherry tomatoes<br />6 tablespoons lemon oregano vinaigrette (or similar)</p> <p><span style="text-decoration:underline;color:#0080c3;"><strong><em>Directions:</em></strong></span></p> <p>Combine all ingredients in a large bowl. Refrigerate for 2 hours prior to serving to allow flavors to combine.</p> <p><span style="text-decoration:underline;color:#0080c3;"><em><strong>Serving size:</strong></em></span></p> <p>1/2 Cup; &nbsp;Makes: 12 servings</p> <p><span style="font-size:75%;"><span style="text-decoration:underline;color:#0080c3;"><em><strong>Nutrition information:</strong></em></span><span style="text-decoration:underline;color:#0080c3;"><em><strong><br /></strong></em></span></span></p> <p><span style="font-size:75%;">Per 1/2-cup serving: 150 calories, 6.5 g fat, 1 g saturated fat, 5 mg cholesterol, 155 mg sodium, 21 g carbs, 7 g sugar, 2.5 g fiber, 4 g protein</span></p> <p><span style="font-size:75%;"><em><strong><span style="text-decoration:underline;"><span style="color:#0080c3;text-decoration:underline;">Recipe Source:</span></span><br /></strong></em>Recipe provided by <a title="FLIK Hospitality Group" href="http://www.flik-usa.com/blog/wellness/recipes" target="_blank">FLIK Hospitality Group</a>&nbsp;<a href="/cfs-file/__key/widgetcontainerfiles/3fc3f82483d14ec485ef92e206116d49-s-AAAAAAAAAAAAAAAAAAAAAA-footer-footer/OpenNewWindow.png"><img src="/resized-image/__size/15x240/__key/widgetcontainerfiles/3fc3f82483d14ec485ef92e206116d49-s-AAAAAAAAAAAAAAAAAAAAAA-footer-footer/OpenNewWindow.png" alt="open in new window " /></a></span></p><div style="clear:both;"></div> <div style="font-size: 90%;">Tags: Recipe Book, Salads and salad dressings</div>