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This whole-grain farro salad recipe is studded with lean turkey, plenty of crunchy bell pepper, celery, smoked cheese and avocado--a perfect summer salad recipe to serve on a hot summer night. Look for farro--a quick-cooking high-fiber whole grain--in the bulk section or near other grains in natural-foods stores. Or skip Step 1 and add cooked barley as a substitute for the farro in Step 2. Serve with baby spinach salad with toasted almonds and creamy garlic dressing.

Source: EatingWell Magazine, July/August 2012


Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • Place farro in a medium saucepan, add enough water to cover by 2 inches and bring to a boil. Stir, reduce heat to a simmer and cook, uncovered, until the farro is the desired tenderness, 15 to 25 minutes. Drain and rinse with cold water. Drain again.

  • Meanwhile, whisk oil, vinegar, shallots and pepper in a large bowl. Add the farro, turkey, cheese, bell pepper, celery, avocado and sun-dried tomatoes; toss to coat.


Make Ahead Tip: Cover and refrigerate (without the avocado) for up to 1 day. Stir in avocado just before serving.

Nutrition Facts

about 1 1/2 cups
439 calories; protein 17.3g; carbohydrates 43.2g; dietary fiber 8g; sugars 8.3g; fat 24.3g; saturated fat 5.5g; cholesterol 28.8mg; vitamin a iu 502.7IU; vitamin c 64.7mg; folate 59.5mcg; calcium 145.2mg; iron 2.8mg; magnesium 59.5mg; potassium 863.3mg; sodium 451.2mg; thiamin 0.1mg.

2 starch, 1 vegetable, 1 lean meat, 3 fat