This is a salad I quickly threw together for lunch last week, but it turned out to be really delicious! I love spinach salads, and I am always looking for a variation to the norm since I eat so many of them. I added farro, which is an ancient grain with a nutty flavor..I’d compare it to barley. It adds some substance to the salad and the grilled chicken does also. The dressing is lemony and fresh and the cucumbers add the crunch I love, and the feta adds a nice salty bite. This is the perfect salad to take to work and to have in the fridge all week.
This makes 2-4 servings, depending on the size
1/4 c. farro, cooked
1/2 c. diced cucumber
1/4 c. roasted red peppers, chopped
feta cheese, crumbled (whatever amount you like)
Grilled chicken, cut into bite size chunks, about 1 c. (optional) (I usually buy chicken for the week, grill it, and keep it in the fridge to add to salads)
2 c. baby spinach leaves
2 tsp. chopped herbs of your choice (I used basil, oregano, and parsley)
juice of 1 lemon
1 T. extra virgin olive oil
Salt and pepper
Begin by making the dressing. Combine lemon juice, herbs, and olive oil in a small bowl and whisk together until combined. Season with salt and pepper.
Combine cooked farro (it can still be warm, I actually like it to wilt the spinach a bit), cucumber, red peppers, feta, chicken, and spinach and toss. Pour over dressing, and toss until all ingredients are coated. Portion into bowls and serve!
I kept eating this all week, and it didn’t bother me that the spinach got a little wilted from the dressing and warm farro, I actually preferred it! However, if that bothers you, you can keep all of the ingredients separate, and dress the salads individually. Up to you.
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