Summer vegetable and farro salad
2 Points, Weight Watchers
Ingredients
3⁄4 cups Uncooked farro
1⁄4 tsp Table salt
2 Cups Water
2 Ears Corn on the cob, medium, kernels removed (about 1 cup)
3⁄4 cup Uncooked zucchini, chopped
1⁄4 cup Plain fat free Greek yogurt
1⁄4 cup Light mayonnaise
1⁄4 cup Dill, fresh, chopped
3 Tbsp Shallot, chopped, finely
1 Tbsp Apple cider vinegar
1⁄2 tsp Table salt
1 pinch Black pepper
2 Plum tomato, diced (or about 1 cup diced ripe tomato)
Directions
Combine farro, salt, and 2 cups 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.
Serving size: about 1 cup
Notes
This recipe can be made with many types of grains. Give brown rice, barley or wheat berries a try. Although we’ve added the corn and zucchini in their uncooked state, you can microwave them until tender or sauté them in a nonstick pan until lightly browned.
Nutrition
smart points 3