id="wpurp-container-recipe-14890" data-id="14890" data-permalink="https://nutritionbymia.com/recipe/autumn-chopped-salad-with-lemon-corn-oil-vinaigrette" data-custom-link="" data-custom-link-behaviour="" data-image="https://nutritionbymia.com/wp-content/uploads/P2640924-scaled.jpg" data-servings-original="6" class="wpurp-container" style="padding-top:10px !important;padding-bottom:10px !important;padding-left:10px !important;padding-right:10px !important;position:static !important;vertical-align:inherit !important;font-size:14px !important;color:#000000 !important;font-family:Open Sans, sans-serif !important;">
Autumn Chopped Salad with Lemon Corn Oil Vinaigrette
Servings
Prep Time
6
15
minutes
Cook Time
15
minutes
Servings
Prep Time
6
15
minutes
Cook Time
15
minutes
Ingredients
Salad
1
apple, thinly sliced
1
pear, thinly sliced
10
oz.
baby spinach
1/2
red onion, peeled and thinly sliced
1/2
cup
farro or barley, cooked
1
cup
kidney beans, cooked
1/3
cup
dried cranberries
1
cup
chopped walnuts, toasted
Lemon Corn Oil Vinaigrette
1/2
cup
Mazola Corn Oil
1/4
cup
lemon juice
1/4
tsp
salt
1/2
tsp
pepper
1
clove
garlic, minced
1
tsp
Dijon Mustard
Instructions
Cook farro according to package instructions and set aside.
Add salad ingredients to a large mixing bowl and toss to combine.
Add dressing ingredients to a large mixing bowl and whisk to combine. Pour over salad and toss salad to combine. Serve immediately.