A crispy, light vegetable salad combined with farro or brown rice for a quick and easy healthy meal.
Author: Lucy Brewer
2cupscooked farro or brown rice
1/2green bell pepperchopped
1/2yellow bell pepperchopped
1/2orange bell pepperchopped
1zucchinisliced into rounds
1yellow squashsliced into rounds
kernels from 2 ears of corn
1/2cupchopped grape tomatoes
Salt and pepper
1/4cuplemon salad dressing(I use the French salad dressing on this site)
Juice from 1 lemon
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.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.