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Continued: Recipes: Potato and Corn Salad, Asian BBQ Wraps, Farro Caprese Salad, Chicken Parmesan Tenders

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  • Last update: June 4, 2014 - 1:08 PM

Farro Caprese Salad √

Serves 8.

Note: Farro is a wholesome, sturdy grain that won’t get mushy as it sits in the dressing, making it the perfect base for a picnic salad. From Meredith Deeds.

• 2 c. uncooked farro

• 1/4 c. extra-virgin olive oil

• 3 tbsp. balsamic vinegar

• 1/2 tsp. salt

• 1/4 tsp. fresh black pepper

3 c. cherry tomatoes, cut in half

8 oz. fresh mozzarella, cut into 1/2-in. cubes

1/2 c. basil leaves, torn into bite-size pieces

Directions

Bring a large pot of water to a boil. Add farro and cook until tender, 15 to 20 minutes. When farro is done (it will still be slightly chewy) drain in a colander and cool slightly.

While the farro is cooking, in a small bowl whisk together olive oil, vinegar, salt and pepper.

Place the farro in a large serving bowl and add the tomatoes, mozzarella and basil. Drizzle the dressing over salad and lightly toss until salad is coated. Serve at room temperature or cold.

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  • Clockwise, from top: Asian BBQ Beef and Coleslaw Wraps, Crispy Parmesan Chicken Tenders, Farro Caprese Salad and Potato, Corn and Spinach Salad.

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