Smoked Turkey & Farro Salad
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.Yield: 5 servings, about 1 1/2 cups each
Active Time: 30
Total Time: 30
- 1 cup farro
- 1/4 cup extra-virgin olive oil
- 3 tablespoons red-wine vinegar
- 3 tablespoons finely chopped shallots
- 1/4 teaspoon freshly ground pepper
- 1 6-ounce slice deli smoked turkey (3/4 inch thick), skin removed, cut into 1/2-inch cubes
- 1/2 cup diced smoked cheese, such as Cheddar or Gouda
- 1 cup chopped yellow bell pepper
- 1 large stalk celery, chopped
- 1 ripe but firm avocado, diced
- 3/4 cup slivered soft sun-dried tomatoes
- 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.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate (without the avocado) for up to 1 day. Stir in avocado just before serving.
Nutrition Per Serving
|fat||24 g (6 g sat, 14 g mono)|
Nutrition Bonus Nutrition bonus: Vitamin C (109% daily value), Potassium (25% dv), Iron (16% dv), Calcium & Magnesium (15% dv).
Carbohydrate Serving 2 1/2
Exchanges 2 starch, 1 vegetable, 1 lean meat, 3 fat
From EatingWell July/August 2012