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5
from 1 vote
Farro and Vegetable Salad
A crispy, light vegetable salad combined with farro or brown rice for a quick and easy healthy meal.
Prep Time
20
minutes
mins
Cook Time
5
minutes
mins
Total Time
25
minutes
mins
Servings:
4
servings
Calories:
367
kcal
Author:
Lucy Brewer
Ingredients
▢
2
cups
cooked farro or brown rice
▢
2
tablespoons
olive oil
▢
½
green bell pepper, chopped
▢
½
yellow bell pepper, chopped
▢
½
orange bell pepper, chopped
▢
½
cup
julienned carrots
▢
1
zucchini, sliced into rounds
▢
1
yellow squash, sliced into rounds
▢
2
green onions, chopped
▢
1
cup
broccoli florets
▢
1
cup
chopped asparagus
▢
kernels from 2 ears of corn
▢
½
cup
chopped grape tomatoes
▢
½
cup
chopped parsley
▢
1
tablespoon
minced basil
▢
1
tablespoon
minced dill
▢
Salt and pepper
▢
¼
cup
lemon salad dressing, (I use the French salad dressing on this site)
▢
Juice from 1 lemon
Instructions
Heat olive oil in large skillet. Saute the zucchini, yellow squash, broccoli, asparagus, and corn for 3-5 minutes or just until starting to soften.
Remove sautéed vegetables from skillet and place on top of other vegetables in a large mixing bowl.
Add room temperature farro or brown rice, chopped herbs, dressing, and lemon juice and mix gently. Season to taste with salt and pepper.
Serve as is or over a little arugula with goat cheese sprinkled on top.