
Summer Vegetable and Farro Salad
3
Point(s)
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
6
Difficulty
Easy
This fiber-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 farro
¾ cup(s)
Table salt
¼ tsp, for cooking farro
Water
2 cup(s)
Fresh yellow corn
2 medium, kernels removed (about 1 cup)
Uncooked zucchini
¾ cup(s), sliced, diced
Plain fat free Greek yogurt
¼ cup(s)
Reduced calorie mayonnaise
¼ cup(s)
Dill
¼ cup(s), fresh, chopped
Uncooked shallot(s)
3 Tbsp, minced
Apple cider vinegar
1 Tbsp
Table salt
½ tsp
Black pepper
⅛ tsp, freshly ground
Plum tomato(es)
2 medium, diced (or about 1 cup diced ripe tomato)