Lunch

Farro salad with veggies and tuna is for Lunch.

Farro salad with veggies and tuna takes several minutes to prepare.

Farro salad with veggies and tuna takes several minutes to cook.

Farro salad with veggies and tuna makes 5 servings.

The ingredients for Farro salad with veggies and tuna are:

Salad:
3 cups cooked farro
1 large cucumber, peeled and seeded, chopped
Cherry tomatoes, halved, 3 oz or to choice
Small onion, chopped
Summer squash, grilled, chopped
1 can solid white albacore tuna, in water
1 can solid white albacore tuna, in oil

Dressing:
3 large calves garlic
1/2 cup grapeseed oil
1/4 cup rice wine vinegar
Fresh herbs: rosemary, parsley, basil, marjoram
Kosher salt
Ground black pepper

Here is how you make Farro salad with veggies and tuna:

Cook farro, cool. Chop cucumber, halve the tomatoes, chop onion. Grill summer squash until nicely shared but not soggy. Make dressing by combining all ingredients in food processor. Toss dressing with chopped vegetables. Add squash while still warm as that will help enhance the herbs' flavor. Mix in cooked farro and drains tuna. Stir to combine. Serve room temp or chilled. Serving Size: Makes about five (5) 1.5 cup servingsNumber of Servings: 5Recipe submitted by SparkPeople user TRAIL1A.

The nutritional information for Farro salad with veggies and tuna is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 396.5

• Total Fat: 25.4 g
• Cholesterol: 20.0 mg
• Sodium: 643.4 mg
• Total Carbs: 36.8 g
• Dietary Fiber: 5.9 g
• Protein: 17.0 g