Eight-layer salad
Delight in this flavorful eight-layer salad bursting with fresh veggies, creamy dressings, and crunchy toppings in every savory bite. Taste the perfection!
Ingredients:
- 1 cup farro
- 3 cups low-sodium vegetable or chicken stock (or water)
- Kosher salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1 medium butternut squash, peeled and sliced into 3/4-inch cubes
- A pinch of crushed red pepper
- 1 cup fat-free Greek yogurt
- 1 cup packed fresh basil (about 60g), finely chopped, plus a little more for serving
- 1/2 cup mayonnaise
- 2 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, finely chopped
- 140g baby kale
- 230g prosciutto, chopped
- 2 large shallots, finely chopped
- 1/2 cup shaved Parmesan
- 1/3 cup toasted sliced almonds
Instructions:
- Mix the farro with the broth or water in a big pot and heat until it starts boiling. Lower the heat, cover it, and let it cook until it is soft, which should take around 30 minutes; get rid of any extra liquid. Add salt and pepper for flavor and stir in 1 tablespoon of the olive oil. Leave it aside to cool down.
- Heat up the oven to 200 °C.
- Coat the squash with the remaining 2 tablespoons of olive oil, a couple of pinches of salt, a few twists of pepper, and a pinch of crushed red pepper. Bake until it becomes soft, typically for 25 to 30 minutes. Allow it to cool down.
- Prepare the sauce by mixing together the yogurt, basil, mayonnaise, white wine vinegar, Dijon mustard, and garlic in a medium bowl. Add salt and pepper to taste.
- In a large transparent serving bowl, assemble the farro, kale, squash, prosciutto, shallots, sauce, Parmesan cheese, and almonds in layers. Top it off with the rest of the basil and a few additional twists of pepper.
Summary:
- Calories: 3624 kcal
- Fat: 208 g
- Protein: 190 g
- Carbs: 271 g
- Potassium: 6504 mg
- Magnesium: 820 mg