faro and vegetable salad recipe5

Do you love whole grains?  Are you a fan of bringing in daily lunch but making it only once a week?  Are you tired of pb&j sandwiches?  Then this Faro and Vegetable Salad just might be what you will want to make and pack up for your daily lunch this week.  Packed with nutrients and vitamins, it’s colorful, cheerful, crunchy, and delicious.  The zesty lemon-mustard dressing is light and can be kept separate from the salad, to be added right before serving.  Don’t have faro on hand?  This will work equally well with brown rice and wheat berries.

Faro and Vegetable Salad

faro and vegetable salad recipe6


1 cup faro
2 cups water
1 bunch kale, torn into pieces
1 yellow bell pepper, diced
1/2 English cucumber, diced
2 large tomatoes, diced
2 carrots, shredded
2 tablespoons dill, chopped

1 lime, juiced
2 teaspoons Dijon mustard
2 tablespoons olive oil
salt & pepper to taste

Faro and Vegetable Salad


1.  Add faro and water to a medium saucepan over medium high heat.  Cover and bring to a boil.  Reduce the heat to low and simmer faro until tender, about 15 minutes.  Add in kale, cover, and let sit for a few minutes for kale to wilt.

2.  Combine cooled faro and kale with the remaining vegetables.

3.  Whisk together dressing and pour over faro and vegetables.  Toss gently.

Pack this lunch daily and you’ll be happily fed.  Want to mix it up?  Add grilled chicken, tofu, or shrimp along with the salad.  Love cheese?  Add crumbled feta cheese to your daily lunch.  As the salad sits in the fridge, the vegetables take on somewhat of a marinated quality and the faro soaks up the dressing nicely.

faro and vegetable salad recipe2