Nutrition per serving may change if servings are adjusted.
1¼ cups cooked farro (see Tip)
1 cup thin bite-size strips apple
1 cup chopped celery
¾ cup chopped cauliflower florets
½ cup red seedless grapes, halved or quartered
½ cup chopped toasted walnuts
½ cup plain fat-free Greek yogurt
1 tablespoon cider vinegar
1 tablespoon honey
¾ teaspoon kosher salt
½ teaspoon celery seeds
¼ teaspoon black pepper
8 leaves Bibb lettuce
In a large bowl, combine farro, apple, celery, cauliflower, grapes, and walnuts.
To prepare the dressing: In a small bowl, combine yogurt, cider vinegar, honey, salt, celery seeds, and pepper.
Pour dressing over farro mixture; toss gently to coat. Spoon onto lettuce leaves; roll up.
Tip: For 1¼ cups cooked farro, cook ½ cup uncooked farro according to package directions. Or in a small saucepan, bring 1 cup water and ½ cup uncooked farro to boiling; reduce heat. Simmer, covered, 30 minutes or until tender. Drain off any excess liquid. Or use purchased pre-cooked farro.