Garden Fresh Farro Bowl with Balsamic Dressing

I make farro bowls all the time since reading an article about how good farro is for our bodies. Plus, after having kids, I had a few extra pounds to loose. Any variety of vegetable would work for this so make it your own.

INGRIDIENT

½ cup cooked farro

½ tomato, seeded and diced

½ cucumber, seeded and diced

2 mini bell peppers, seeded and diced

½ avocado, thinly sliced

8 Kalamata olives, pitted and sliced

2 ounces crumbled feta cheese

½ cup olive oil

2 tablespoons balsamic vinegar

1 tablespoon Dijon mustard

1 clove garlic, minced

salt and pepper to taste

DIRECTION

Step: 1

Place cooked farro into a bowl. Add tomato, cucumber, bell peppers, avocado, and olives. Top with feta cheese.

Step: 2

Combine olive oil, balsamic vinegar, Dijon mustard, garlic, salt, and pepper in a lidded jar. Shake until dressing is well combined. Drizzle 1 to 2 tablespoons of dressing on top of bowl.

NUTRITION FACT

Per Serving: 850 calories; protein 11.5g; carbohydrates 50.6g; fat 71g; cholesterol 25.2mg; sodium 769.1mg.

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