Summer Vegetable and Farro Salad

3 Points, Weight Watchers

Prep Time: 0:15 Cook Time: 0:30 Total Time: 0:45 Difficulty: Easy Servings: 6 Source:

Ingredients

3/4 cup(s) uncooked farro

1/4 tsp , for cooking farro table salt

2 cup(s) water

2 medium , kernels removed (about 1 cup) corn

3/4 cup(s) , diced uncooked zucchini

1/4 cup(s) plain fat free greek yogurt

1/4 cup(s) reduced calorie mayonnaise

1/4 cup(s) , fresh, chopped dill

3 Tbsp , minced uncooked shallot(s)

1 Tbsp apple cider vinegar

1/2 tsp table salt

1/8 tsp , freshly ground black pepper

2 medium , diced (or about 1 cup diced ripe tomato) plum tomato(es)

Directions

Combine farro, salt and 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. Yields about 1 cup per serving.

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

3 smart points