Name: Zingy Emmer Salad
Ingredients: 1 cup dry emmer (also called farro); 6 cups water; 1 cucumber; 2-3 cups leafy greens (spinach, lettuce, kale, cabbage, microgreens, etc. ); 2 carrots; 10 cherry tomatoes (2 large tomatoes); 1 Tablespoon honey; 2 Tablespoons honey mustard; 2 Tablespoons lemon juice; 1 teaspoon garlic powder

White bowl of cooked grains, leafy greens, and chopped vegetables

Zingy Emmer Salad

Fresh, crisp, and full of texture, this Zingy Emmer Salad is a nourishing blend of chewy whole grains, vibrant veggies, and a zesty honey mustard dressing.

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Course: Lunch & Dinner, Main Course, Salad, Snack

Cuisine: American

Keyword: emmer, grain, vegetable

Servings: 3

Ingredients

Emmer

1 cup dry emmer (also called farro)
6 cups water

Salad

1 cucumber
2-3 cups leafy greens spinach, lettuce, kale, cabbage, microgreens, etc.
2 carrots
10 cherry tomatoes 2 large tomatoes

Dressing (make homemade or use your favorite salad dressing)

1 Tablespoon honey
2 Tablespoons honey mustard
2 Tablespoons lemon juice
1 teaspoon garlic powder

Instructions

Wash hands with warm, soapy water for 20 seconds.
Rinse emmer under cool, running water. Set aside.
Bring water to a boil in a medium pot.
Add emmer to boiling water. Reduce to a simmer and cook for 35-40 minutes or until tender. Emmer will still be chewy, but should not be crunchy.
Drain and rinse under cool water.
Mix together ingredients for the dressing and set aside.
Prepare vegetables. Dice cucumber. If using larger leafy greens, slice them into tiny pieces. Microgreens can be left whole. Shred carrots or cut into small pieces. Cut baby tomatoes in half or dice large tomatoes.
Combine emmer and vegetables in a large bowl.
Top with dressing and gently mix everything together. Let sit for 1-2 hours to allow flavors to combine, or serve immediately. Refrigerate leftovers and use within 2 days.