This is an easy weeknight meal packed with nutritious ingredients and a powerful punch of flavor thanks to the lemon vinaigrette. It’s one of our favorite dressings, which you can use it in all kinds of salads.
The portions below serve two for a dinner entree.
- 1/2 cup Farro
- 6 packed cups Baby Spinach
- 3 Radishes
- 2-3 pieces Grilled Chicken or 1 Avocado
- 1 Lemon
- 1 tsp Grainy Mustard
- 5 tbsp EVOO
- 2 tbsp crumbled goat cheese or feta
- Salt & Pepper
Here’s what I did:
Get the farro cooking. You can find directions here, but it’s really just 1/2 cup farro boiled with 1 1/3 cups water over high heat. Once boiling, reduce to medium heat and simmer, partially covered, for about 25 minutes.
Make the vinaigrette. Combine one teaspoon of grainy mustard and the juice of one lemon (about 2-3 tablespoons) in a small bowl. Whisk in olive oil, one tablespoon at a time. Season with salt and pepper.
Thinly slice the radishes.
For the main protein, either grill two to three pieces of boneless, skinless chicken breast seasoned with salt and pepper or cut up one avocado to make it vegetarian.
When the farro is done cooking, stir in half of the lemon vinaigrette.
Compose the salad. Layer the baby spinach, farro, radishes and chicken or avocado in a serving bowl. Dress the salad with the rest of the vinaigrette and toss to combine. Top with crumbled goat cheese or feta. Enjoy!