Summer Vegetable and Farro Salad
3
Points®
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
Shallot(s)
3 Tbsp, chopped, minced
Apple cider vinegar
1 Tbsp
Table salt
½ tsp
Black pepper
⅛ tsp, freshly ground
Plum tomato
2 medium, diced (or about 1 cup diced ripe tomato)
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 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.
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