Farro Vegetable Salad
Author: Katie Serbinski
Recipe type: Salad
- Dressing:
- Zest of one lemon
- ¼ cup fresh lemon juice
- ½ cup olive oil
- ½ teaspoon of salt
- ¼ teaspoon of black peppe
- Salad:
- ¼ cup basil leaves, chopped
- 2 cups of farro, cooked
- 1 cup of NatureSweet Cherubs, sliced in half
- 1 cup of yellow squash, sliced into one-inch rounds
- 1 cup of zucchini, sliced into one-inch rounds
- 1 cup of baby carrots, roughly chopped
- Olive oil, as needed
- For the dressing, combine the lemon zest, juice, olive oil, and salt and pepper in a medium sized bowl. Whisk until combined.
- Add the rest of the ingredients to the same bowl. Stir to combine.
- Serve immediately. The salad can be stored in your refrigerator. Be sure to stir before serving [and add extra olive oil if needed].
Recipe by Mom to Mom Nutrition at https://momtomomnutrition.com/food-and-recipes/farro-vegetable-salad/
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