Farro & Mixed Greens Salad with Creamy Basil Parmesan Dressing
Farro & Mixed Greens Salad with Creamy Basil Parmesan Dressing is edible proof that salads don’t have to be boring! Filled with satisfying ingredients like farro and chickpeas, and drizzled with a tangy yogurt-based dressing, this salad has staying power AND flavor!
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Salad
Cuisine: American
Servings: 2 servings
Author: The Kitchen Prep
For Farro
- ½ cup farro
- 1 cup water
- 1 teaspoon sea salt
For Dressing
- 1 cup Stonyfield Organic Smooth & Creamy plain whole milk yogurt {or low fat}
- 1 garlic clove
- 5-6 large basil leaves
- 2-3 tablespoons grated Parmesan {plus extra for sprinkling}
- Juice of 1 small lemon
- Pinch of salt
For Salad
- 1 {5 oz.} package Taylor Farms Spring Mix
- ½ cup grape tomatoes sliced in half
- 1 cup canned chickpeas rinsed & drained
Make Farro: In a small saucepan, combine farro, water and salt. Bring to a boil over high heat, then reduce to low heat and cover with lid. Simmer for 10 minutes or until the farro is tender {it will retain a bit of chewiness}. Drain the farro and let cool. Set aside until ready to use.
Make Dressing: In the bowl of a food processor add yogurt, garlic, basil, parmesan, lemon and salt. Process until smooth. {This makes over a cup of dressing. Refrigerate any that is not used in a sealed container.}
Assemble Salad: In a large bowl, toss together lettuce, farro, chickpeas, and tomatoes. Drizzle dressing over top and continue to toss until coated as desired.
Sprinkle with extra Parmesan cheese before serving, if desired.