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), for cooking farro
Water
2 cup(s)
Cooked corn
2 ear(s), medium, kernels removed (about 250ml [1 cup])
Zucchini
¾ cup(s), diced
Plain fat free Greek yogurt
¼ cup(s)
Reduced calorie mayonnaise
¼ cup(s)
Fresh dill
¼ cup(s), fresh, chopped
Shallots
3 tbsp(s), minced
Apple cider vinegar
1 tbsp(s)
Table salt
½ tsp(s)
Black pepper
⅛ pinch(es), freshly ground
Plum tomato
2 medium, diced (or about 250ml [1 cup]
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.
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