Salami & Farro Salad
Source: Diabetic Living Magazine, Summer 2020
To make ahead: Cook farro (Step 1) and cauliflower (Step 3) up to 2 days ahead and refrigerate. Prep salami, celery, bell pepper, and radicchio, and make vinaigrette (Step 2) up to 1 day ahead and refrigerate.
Serving Size: 1 1/3 cups
259 calories; protein 9g; carbohydrates 30g; dietary fiber 4g; sugars 4g; fat 12g; saturated fat 4g; cholesterol 20mg; potassium 443mg; sodium 395mg.