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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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.