September is a golden time for a multitude of reasons. It’s still warm enough to barbecue, enjoy a picnic and dine outdoors on many days. It’s also cool enough that you don’t have to worry about overheating your home when you turn on the oven to whip up a sheet-pan dinner or to bake a treat for dessert. This recipe and photo are from Foodland Ontario, foodlandontario.ca, will inspire you to get cooking.
This salad is delicious as is or with leftover Ontario chicken or Ontario feta tossed in for a bit more protein.
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Makes 8 servings
Salad:
1 cup (250 mL) farro
2 cobs Ontario corn, kernels removed (about 2 cups/500 mL)
4 cups (1 L) Ontario baby spinach or arugula
1 cup (250 mL) Ontario greenhouse or field cherry or grape tomatoes, halved
1 cup (250 mL) diced Ontario zucchini
2 Ontario Green gnions, thinly sliced
1/3 cup (75 mL) olives (black or green), pitted and chopped
1/4 cup (50 mL) Ontario basil leaves, barely torn
Dressing:
1/4 cup (50 mL) olive oil
2 tbsp (25 mL) red wine vinegar
1 tsp (5 mL) Dijon mustard
1 clove Ontario garlic, crushed or minced
Salt and pepper
Salad: In saucepan, cook farro according to package directions, adding corn kernels during the last minute of cooking. Drain both well and rinse under cold water to stop the cooking. Drain very well, then pat dry and place in salad bowl. Add spinach, tomatoes, zucchini, green onions and olives; toss to combine.
Dressing: In small bowl, whisk together oil, vinegar, mustard and garlic. Season with salt and pepper.
Pour dressing over salad, add basil; toss to coat. Season with salt and pepper to taste, if desired.
Nutritional Information:
1 serving
PROTEIN: 4 grams
FAT: 8 grams
CARBOHYDRATE: 26 grams
CALORIES: 190
FIBRE: 2 grams
SODIUM: 110 mg
