Summer vegetable and farro salad
3
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 6 • Difficulty: Easy
This fibre-rich salad combines fresh summer vegetables and farro with a creamy dill dressing. Out of season, use cooked frozen corn and halved grape tomatoes.
Ingredients
Uncooked hulled farro
¾ cup(s)
Table salt
¼ tsp(s)
Water
2 cup(s)
Cooked corn
2 ear(s), medium
Zucchini
¾ cup(s)
Plain fat free Greek yogurt
¼ cup(s)
Reduced calorie mayonnaise
¼ cup(s)
Fresh dill
¼ cup(s)
Shallots
3 tbsp(s)
Apple cider vinegar
1 tbsp(s)
Table salt
½ tsp(s)
Black pepper
⅛ pinch(es)
Plum tomato
2 medium
Instructions
1
Combine farro, salt and water in a medium saucepan; bring to a boil over high heat. Reduce heat to low and simmer, covered, until farro is tender, about 20 to 30 minutes (pearled/semi-pearled farro cooks in 20 to 30 minutes while whole farro cooks in 60 minutes - check your package carefully); drain well. Spoon farro into a serving bowl with corn and zucchini; mix well and allow farro to cool slightly.
2
Meanwhile, in a medium bowl, combine yogourt, mayonnaise, dill, shallot, vinegar, salt and pepper. Add tomatoes to farro mixture and then drizzle with dressing; toss to coat. Cover and chill at least 30 minutes for flavours to blend. Yields about 250ml (1 cup) per serving.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.