Making the salad dressing from scratch allows you to control the sodium content.
- 1 cup farro
- 2 cups Swiss chard, torn
- 1/2 cup mint, chiffonade
- 1 cup diced tomato
- 1 cup diced bell pepper
- 1 cup chickpeas (garbanzo beans), rinsed and drained
- 3 ounces low-sodium deli ham, sliced
- 1/2 cup olive oil
- 1/4 cup sherry vinegar
- 2 tablespoons chopped shallot
- 1 tablespoon Dijon mustard
- 2 tablespoons feta cheese (optional garnish)
In a medium saucepan, add farro and enough water to cover by 2 inches. 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, in a large bowl whisk together oil, vinegar, shallot and mustard. Add the remaining ingredients and the faro and toss to coat.
Can be made up to 3 days in advance and kept in refrigerator. May garnish with feta cheese and serve.
Nutritional Analysis (per serving)
- Total carbohydrate: 24 g
- Dietary fiber: 4 g
- Sodium: 300 mg
- Saturated fat: 2 g
- Monounsaturated fat: 10 g
- Total fat: 15 g
- Cholesterol: 6 mg
- Protein: 8 g
- Calories: 260