This is a great way to make several salads ahead for lunches during the work week. Quick and easy! The salads in a jar will be good for 3-4 days. Of course you can serve the whole salad for a family dinner.
This salad is a delicious way to add lots of color to your lunch or dinner!
Author
Julie Gilbert
Ingredients
Layered
Salad
1 1/2 cups
farro, rinsed and cooked
2 cups carrot,
roasted
4 green onions,
chopped
2 cups cherry
tomatoes, sliced
3 chicken
breasts, grilled
1/3 cup
sunflower seeds, unsalted
8 cups romaine
lettuce
Dressing
3/4 cup Greek
yogurt, 2%
4 Tbs lemon
juice
1 1/3 Tbs
minced garlic
4 Tbs olive oil
1 1/3 Tbs dill
1/4 tsp salt and pepper to taste
1. Combine
Greek yogurt, lemon juice, minced garlic, olive oil, dill, salt, and pepper.
Adjust to taste.
2. If using a large jar you can whisk in the bottom of the jar - if making individual servings, whisk in a separate bowl and ad equally among serving jars.
Directions
1. Cook farro - in a medium saucepot, bring water to a boil. Add farro and simmer for 25-30 minutes until soft but still a bit chewy
2. Slice
carrots, toss with olive oil, salt and pepper. Roast on a baking sheet at 400
degrees for 20 minutes. You can use any roasted vegetable in place of the
carrots.
3. Add dressing
to the bottom of jars.
4. Divide the dressing evenly among 4 mason jars.
Layer with chopped green onions, sliced, cherry tomatoes, cooked farro, roasted
carrots, grilled chicken (or alternative protein), toasted sunflower seeds, and
top with romaine lettuce.
4. Seal the jars and refrigerate until ready to
serve. Invert into a serving bowl - toss & enjoy!
