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WARM FARRO & SALMON SALAD with Grilled Summer Vegetables

 

5 oz Salmon – grilled or baked

5 oz prepared Farro (prepare according to package)

1/2-3/4 cup diced Grilled Summer Vegetables (see recipe)

1/4 cup Pine Nuts – toasted

2 fl oz Garlic Oregano Dressing (see recipe)

1 oz Feta Cheese

Salt & Pepper to taste

 

Grill or bake salmon and set aside. Prepare farro according to package instructions. Place pine nuts on a sheet tray and toast in 400 degree oven for 3-5 minutes. In a bowl toss prepared farro with vegetables, toasted pine nuts and salt & pepper. Place in a serving bowl and top with salmon. Drizzle with dressing and sprinkle with feta cheese. Makes – 1 serving

 

Grilled Summer Vegetables

1 pound fresh Eggplant sliced ½” thick on the bias

1 pound fresh Yellow Squash sliced ½” thick on the bias

1 pound fresh Zucchini sliced ½” thick on the bias

1 pound Red Bell Pepper cut into 2” squares

1 pound Red Onions cut into 2” squares

4 oz chopped fresh Garlic

1 oz chopped fresh Basil

1 oz chopped fresh Oregano

½ oz fresh Rosemary

1 cup Extra Virgin Olive Oil

Salt and Pepper to taste

 

In a large bowl combine herbs and oil; mix well. Add vegetables and toss well. Place vegetables on grill, season with salt & pepper and cook till tender. Makes – 5 pounds

 

Garlic Oregano Dressing

3/4 cup Canola Oil

3/4 cup Extra Virgin Olive Oil

1/4 cup Sherry Vinegar

1/4 cup Red Wine Vinegar

1/2 tbsp Dijon Mustard

Salt & Pepper to taste

2 tbsp chopped fresh Oregano

4 tsp chopped Garlic

 

Combine oils, vinegars, mustard, salt and pepper in a processor and blend well. Sauté chopped garlic till golden. Add oregano and garlic to mixture and puree till combined. Makes – 2 cups

 

 

 

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

 

 


Green Valley Grill
Fine Dining Restaurant at Friendly Shopping Center
622 Green Valley Road, Greensboro, NC 27408
336-854-2015 | FAX: 336-544-9000 | gvgrill@qwrh.com