Recipe of the Week: Chicken and Farro Salad with Lemon-Dill Dressing
This simple salad features farro, a nutty-flavored grain commonly used in place of rice. Farro is also a good source of fiber, magnesium, and B vitamins. Feel free to substitute quinoa or your favorite grain for the farro, or substitute salmon for chicken to increase heart healthy omega-3 fats.
1 cup Farro
Grilled or roasted chicken
Spinach (or your favorite greens)
½ cup Raspberries
¼ cup Walnuts
Lemon-Dill Dressing (recipe makes ¼ cup, enough for two salads)
Farro – place desired amount of farro in a pot of boiling water and simmer for 20 minutes. Drain and refrigerate extra for up to 1 week. 1 cup uncooked will equal ~2 1/2 cups cooked.Lemon-Dill Dressing- Mix 1 Tbs lemon juice, 1 1/2 tsp of dijon mustard and 1/4 teaspoon sugar. Whisk in 1/4 cup of olive oil and then mix in desired amount of chopped dill.
Combine all ingredients in desired amounts and enjoy!