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Smoked Turkey & Farro Salad

Smoked Turkey & Farro Salad
Smoked Turkey & Farro Salad

Smoked Turkey & Farro Salad

To make ahead: Cover and refrigerate (without the avocado) for up to 1 day. Stir in avocado just before serving. This whole-grain farro salad recipe is studded with lean turkey, plenty of crunchy bell pepper, celery, smoked cheese and avocado—a perfect summer salad recipe to serve on a hot summer night. Look for farro—a quick-cooking high-fiber whole grain—in the bulk section or near other grains in natural-foods stores. Or skip Step 1 and add cooked barley as a substitute for the farro in Step 2. Serve with baby spinach salad with toasted almonds and creamy garlic dressing.
Prep Time 30 mins
Total Time 30 mins
Servings 5

Ingredients
  

  • 1 cup farro
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons red-wine vinegar
  • 3 tablespoons finely chopped shallots
  • 1/4 teaspoon freshly ground pepper
  • 1 6- ounce slice deli smoked turkey
  • 3/4 inch thick, skin removed, cut into
  • 1/2- inch cubes
  • 1/2 cup diced smoked cheese such as
  • Cheddar or Gouda
  • 1 cup chopped yellow bell pepper
  • 1 large stalk celery chopped
  • 1 ripe but firm avocado diced
  • 3/4 cup slivered soft sun-dried tomatoes

Instructions
 

  • Place farro in a medium saucepan, add
  • enough water to cover by 2 inches and bring to a boil. Stir, reduce heat to a simmer and cook,
  • uncovered, until the farro is the desired tender-
  • ness, 15 to 25 minutes. Drain and rinse with
  • cold water. Drain again.
  • Meanwhile, whisk oil, vinegar, shallots and
  • pepper in a large bowl. Add the farro, turkey,
  • cheese, bell pepper, celery, avocado and sun-
  • dried tomatoes; toss to coat.

Notes

Per serving: 439 calories; 24 g fat (6 g sat,
14 g mono); 29 mg cholesterol; 43 g carbohy-
drate; 0 g added sugars; 17 g protein; 8 g fiber;
689 mg sodium; 866 mg potassium.
Nutrition bonus: Vitamin C (109% daily value),
Potassium (25% dv), Iron (16% dv), Calcium &
Magnesium (15% dv).

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