Casa dos Osos


Search for Recipes


clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Route SixtyMix Salad

Route SixtyMix Salad

  • Yield: 6 cups 1x




  • 3 Tbs lemon juice
  • 1 Tbs sherry vinegar
  • 1/8 tsp black pepper
  • 1 tsp fresh rosemary or sage (finely chopped)
  • 1 clove garlic (minced or pressed)
  • 1/4 cup olive oil


  • 2 cups sugar snap peas (tough ends removed, cut into 1 inch pices)
  • 1 cup farro, pearled (medium dice)
  • 1 ea bay leaf
  • 1/4 medium sweet Vidalia onion (thinly sliced)
  • 1 cup corn (we prefer roasted but plain is also good)
  • 12 small cherry tomatoes (halved)
  • 2 handfuls baby arugula
  • 2 stems fresh mint leaves (chopped)
  • 4 medium radishes (thinly sliced)
  • 1 medium avocado (peeled, sliced or cubed)
  • 1/4 cup slivered almonds (toasted)
  • 1/4 cup dried apricots (chopped)


  1. Bring a large saucepan of salted water to a boil over high heat.
  2. Add the snap peas and cook for 1 minute, or until bright green and tender.
  3. With a slotted spoon, transfer the peas to a colander and let run under cold water until cool.
  4. Drain and pat dry, then set aside.
  5. In the same saucepan, bring 4 cups of water and 1 tsp salt to a boil. ( you can use the same water you cooked the snap peas in if you like)
  6. Add the farro and bay leaf, and cook for 15-20 minutes (check the package for cooking time for the brand you are using.) The farro should be tender but pleasingly chewy.
  7. Drain in a large strainer and remove the bay leaf.
  8. In a large bowl, whisk the lemon juice, sherry vinegar, 1/4 tsp salt, pepper, rosemary, and garlic together.
  9. Slowly whisk in the olive oil
  10. Add the corn, snap peas, and radishes to the bowl and mix to coat with the dressing.
  11. Add the warm farro and onions into the dressing and mix well.
  12. Allow to cool to room temperature.
  13. Just before serving, stir in the tomatoes, arugula, and mint leaves.
  14. Taste and adjust seasoning.
  15. Top with avocado, almonds and apricots when serving.



  • Category: Main Dish, Side Dish
  • Cuisine: American


  • Serving Size: 1 cup
  • Calories: 403
  • Sodium: 135
  • Fat: 15.88 g
  • Carbohydrates: 60.72 g
  • Protein: 8.49 g
Recipe Categories:
Casa dos Osos © 2024. All rights reserved.
Site development by Tuned In Design