Farro Vegetable Salad
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
  1. For the dressing, combine the lemon zest, juice, olive oil, and salt and pepper in a medium sized bowl. Whisk until combined.
  2. Add the rest of the ingredients to the same bowl. Stir to combine.
  3. 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/