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© Meredith Corporation. All rights reserved. Used with permission.
(5 cups spinach; about 6 1/4 cups salad mixture; about 10 tbsp dressing)
In a medium saucepan, combine farro and water. Bring to a boil; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until farro is desired tenderness. Drain. Place farro in a large bowl.
Meanwhile, cut tenderloin into 1-inch pieces. Toss pork cubes with Greek seasoning. Coat an unheated large nonstick skillet with cooking spray. Cook tenderloin in hot skillet over medium heat for 5 to 6 minutes or until no longer pink. Add to farro. Cool slightly.
Add tomato, cucumber and bell pepper to farro mixture.
For dressing, in a screw top jar combine vinegar, olive oil, oregano, mustard, black pepper and garlic; shake to combine. Toss with farro mixture. Serve farro salad either at room temperature or chilled. To serve, arrange spinach on a platter or five serving plates. Spoon farro salad over spinach and sprinkle with feta.