Summer Vegetable and Farro Salad
¼ tsp, for cooking farro
Fresh yellow corn
2 medium, kernels removed (about 1 cup)
¾ cup(s), sliced, diced
Plain fat free Greek yogurt
Reduced calorie mayonnaise
¼ cup(s), fresh, chopped
3 Tbsp, minced
Apple cider vinegar
⅛ tsp, freshly ground
2 medium, diced (or about 1 cup diced ripe tomato)
- 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.
- Meanwhile, in a medium bowl, combine yogurt, 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 flavors to blend. Yields about 1 cup per serving.