This salad is a great barbecue side, or hearty enough for a stand-alone meal. At Elderslie Farm, chef Katharine Elder likes to keep a big batch on hand to eat for lunch.

Source: Midwest Living

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Blaine Moats

Recipe Summary

hands-on:
20 mins
total:
1 hr 30 mins
Servings:
10
Yield:
10 cups
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Ingredients

SALAD
LEMON-SHALLOT VINAIGRETTE

Directions

Instructions Checklist
  • In a large saucepan, cook farro in lightly salted water until tender but chewy, according to package directions. Drain (if necessary) and cool completely.

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  • Make Lemon-Shallot Vinaigrette: Remove 1 teaspoon zest and squeeze 1/4 cup juice from lemon. In a medium bowl, whisk together shallot, lemon zest and lemon juice. Gradually whisk in olive oil until incorporated. Whisk in salt and pepper.

  • To assemble: Coarsely chop olives. In a large bowl, toss farro, olives, arugula, spinach, feta and the vinaigrette. Cover and refrigerate at least 1 hour or up to 2 days.

Nutrition Facts

400 calories; total fat 26g; saturated fat 6g; polyunsaturated fat 2g; monounsaturated fat 16g; cholesterol 14mg; sodium 786mg; carbohydrates 34g; fiber 8g; sugar 2g; protein 8g; trans fatty acidg.

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