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A base of farro and lentils is topped with spring mix greens, shaved Brussels sprouts, Persian cucumber, chopped olives, Feta, cherry tomatoes, bacon, spicy chicken sausage, and a sherry Dijon vinaigrette.
Ingredients
Directions
Nutrition
5 cups (1.25 L) farro, cooked and cooled
5 cups (1.25 L) whole red lentils, cooked and cooled
5 cups (1.25 L) spring mix
5 cups (1.25 L) Brussels sprouts, thinly shaved
4 cups (1 L) Persian cucumber, sliced
4 cups (1 L) 50/50 blend of black and green olives, pitted and roughly chopped
2 cups (500 mL) feta cheese, crumbled
2 cups (500 mL) cherry tomatoes, quartered
10 oz (300 g) bacon crumble
10 oz (300 g) spicy chicken sausage, cooked and diced
15 fl oz (450 mL) sherry Dijon vinaigrette*
*To make the sherry Dijon vinaigrette: Whisk together: 1 cup (250 mL) extra virgin olive oil, ½ cup (125 mL) sherry vinegar, 2 tsp (10 mL) garlic, minced, 2 tsp (10 mL) Dijon mustard, 1 tsp (5 mL) kosher salt
