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3 Make-Ahead Salads to Get You Through the Work Week

Elizabeth Stark
  • minutes
  • Serves

INGREDIENTS

3 tbsp

freshly squeezed lemon juice

2 tbsp

red onion, minced

1/4 tsp

sea salt

1/2 cup

extra virgin olive oil

1/2 tsp

sea salt, plus more to taste

1 cup

sweet potato, cut into 1/2-inch cubes

1/4 cup

lemon dressing

1 cup

cooked barley

1 cup

apple, cored and cubed

1 cup

arugula leaves

2 tbsp

red onion, minced

1/4 cup

crumbled chèvre

1/4 cup

lemon dressing

1 cup

cooked farro

1 cup

cherry tomatoes, halved

2 tbsp

red onion, minced

2 tbsp

parsley, minced

1/4 cup

crumbled chèvre

1

avocado, cubed

2

oranges (I used Cara Cara and blood orange here)

1/4 cup

lemon dressing

1 cup

cooked barley

1 cup

arugula

1/4 cup

dried cherries

2 tbsp

red onion, minced

2 tbsp

pepitas

1/4 cup

crumbled chèvre