Weight Watchers FreeStyle Plan One Week Menu Plan

Summer Vegetable and Farro Salad PointsPlus 4


3/4 cup(s) uncooked farro  
1/4 tsp table salt, for cooking farro  
2 cup(s) water  
2 medium corn on the cob, kernels removed (about 1 cup)  
3/4 cup(s) uncooked zucchini, diced  
1/4 cup(s) fat-free plain Greek yogurt  
1/4 cup(s) reduced-calorie mayonnaise  
1/4 cup(s) dill, fresh, chopped  
3 Tbsp uncooked shallot(s), minced  
1 Tbsp apple cider vinegar  
1/2 tsp table salt  
1/8 tsp black pepper, freshly ground  
2 medium plum tomato(es), diced (or about 1 cup diced ripe tomato)  


Combine farro, salt and water in a medium saucepan; bring to a boil over high heat. Reduce heat to low and simmer, covered, until farro is tender, about 20 to 30 minutes (pearled/semi-pearled farro cooks in 20 to 30 minutes while whole farro cooks in 60 minutes - check your package carefully); drain well. Spoon farro into a serving bowl with corn and zucchini; mix well and allow farro to cool slightly.

Meanwhile, in a medium bowl, combine yogurt, mayonnaise, dill, shallot, vinegar, salt and pepper. Add tomatoes to farro mixture and then drizzle with dressing; toss to coat. Cover and chill at least 30 minutes for flavors to blend. Yields about 1 cup per serving.


This recipe can be made with many types of grains. Give brown rice, barley or wheat berries a try. Although we’ve added the corn and zucchini in their uncooked state, you can microwave them until tender or sauté them in a nonstick pan until lightly browned.

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