Smoked Turkey & Farro Salad

4.4 (18)
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

Ingredients

  • 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

Preparation

  1. 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.
  2. 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

Nutrition Per Serving

calories 439
fat 24 g (6 g sat, 14 g mono)
cholesterol 29 mg
carbohydrates 43 g
protein 17 g
fiber 8 g
sodium 689 mg
potassium 866 mg

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