Have I convinced you yet to revel in farro, or at least to try it once?
This salad might convince you. It’s pretty, and pretty spectacular tasting, too. The fact that it uses up some of that turkey you have in the refrigerator, well, that’s just a huge bonus, isn’t it?
Farro is said to be “the mother of all wheat” — the Italian whole grain that, when cooked, gives you something nutty tasting to chew on. That makes it perfect in a main-dish salad, when you want a substantial ingredient to fill it out healthfully. In general, whole grains take longer to digest, so they keep you feeling full longer and provide sustained energy.
I think I need some sustained energy to finish picking the turkey off the carcass, and then using the bones to make turkey stock.
Recipe: Cilantro Turkey Salad with Farro and Mango
Summary: Leftover turkey gets repurposed in a fruity salad greened up with arugula and cilantro. Tabasco gives it a slow burn.
- 1 cup diced cooked turkey (see note below about chicken)
- 1 cup cooked farro (I used farro from Bob’s Red Mill)
- 1 Keitt mango, skinned, seeded and diced
- 1 shallot, finely minced
- 1 cup packed baby arugula, chopped
- 1/3-1/2 cup chopped fresh cilantro
- Garnish: 1 (6-ounce) box fresh raspberries (I used Driscoll organic berries)
1 avocado, diced
- 2 tablespoons extra-virgin olive oil
- Squeeze of lemon juice
- ¼ teaspoon Tabasco sauce
- Add turkey, farro, mango, shallot, arugula and cilantro to a large salad bowl. Toss gently to combine and mix.
- Make dressing: In a small jar, add olive oil, lemon juice and Tabasco, and shake vigorously. Pour dressing over salad mixture in the bowl. Toss gently to coat all ingredients.
- Portion salad into wide, flat bowls, or plates. Dress each salad with raspberries and avocado chunks (if you mix them in with the rest of the ingredients while you are tossing the salad, they will get crushed), and serve.
- Serves 3.
Recipe by Dorothy Reinhold | Shockingly Delicious
Want to use chicken thighs instead?
This is a great salad to use with poached chicken thighs, as well. Put 2 boneless, skinless chicken thighs in a small saucepan, cover with water to exceed by an inch, put the lid on and bring to a boil. When vigorously boiling, turn heat off, leave lid on and allow to steep, undisturbed, for 20 minutes. When time is up, check for doneness by cutting a thigh in half, and if done, drain water (reserve to make chicken soup!), allow chicken to cool enough to handle, and then proceed with recipe.
Preparation time: 15 minutes
Number of servings (yield): 3
Culinary tradition: USA (Nouveau)
This week our #SundaySupper blogger crew says, “We got you covered!” hosted by DB of Crazy Foodie Stunts. Check out the variety of things we have cooked up for you! Try this Cilantro Turkey Salad with Farro and Mango or find something else from the menu below that floats your boat:
Covered Appetizers and Entreés
- Slow Cooker Cheesy Party Mix from Hot Momma’s Kitchen Chaos
- Personal Steak Pot Pies from The Foodie Army Wife
- Slowcooker Bean and Ham Soup from Jane’s Adventures in Dinner
- Butternut Squash & Cheddar Potatoes Au Gratin from Cupcakes & Kale Chips
- Salmon en Croute from Curious Cuisiniere
- Gluten Free Turkey Pot Pie from MarocMama
- Excellent Beef Stew from Noshing With The Nolands
- Sweet Potato and Kale Casserole from Supper for a Steal
- Salisbury Steak with Mushroom Gravy from Food Lust People Love
- Carrot Cake Slow Cooker Oatmeal from Mess Makes Food
- Pigs in a Blanket from Cindy’s Recipes and Writings
- Banana Coffee Cake with Chocolate Chip Streusel from Killer Bunnies, Inc
- Bacon Cinnamon Rolls with Maple Glaze from Bobbi’s Kozy Kitchen
- Streusel Topped Caramel Apple Pie from A Kitchen Hoor’s Adventures
- Chocolate Satin Pie from That Skinny Chick Can Bake
- Banana Butterscotch Muffin-Cake from What Smells So Good?
- Chocolate Banoffee Pie from Happy Baking Days
- 1 Easy Chocolate Macaron Recipe, 3 Japanese Wine Fillings from NinjaBaking.com
- Chocolate Covered “Party Popcorn” from Ruffles & Truffles
- Caramel Apple Bundt Cake from Pies and Plots
Not Sure What To Do? We Got You Covered
- Cilantro Turkey Salad with Farro and Mango from Shockingly Delicious covering turkey leftovers
- Back to Basics: How to Truss a Chicken for Roasting from Crazy Foodie Stunts covering a cooking technique
- Peppermint Whip Cream from Peanut Butter and Peppers covering a vegan and dairy-free dessert topping
- Gluten Free Lego Cookies from Hezzi-D’s Books and Cooks covering a gluten-free dessert
- Banana Split Pie from Country Girl in the Village covering a no-bake dessert
- Durian Cake from The Urban Mrs covering a dessert with an uncommon ingredient
- Cranberry Walnut Crumble Bars from Magnolia Days covering an idea for fresh cranberries
- Raspberry Swirl Cheesecake Bars from Alida’s Kitchen covering tips for a perfect cheesecake
- Prosciutto covered Rosemary Pork from Family Foodie covering a holiday meal on a budget
- Homemade Yellow Cake Mix from Treats & Trinkets covering a cake mix without the chemicals from store-bought ones
- Waffled Cranberry Cream Cheese Turkey Sandwiches from Neighborfood covering turkey leftovers
- Apple Cider Doughnuts from The Texan New Yorker covering a dish made at home so you don’t need to wait in long lines for it
Join us around the family table for #SundaySupper
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