Name: Summer Salad with Tomato, Corn, and Farro
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 cups baby spinach; 2 cups cooked farro; 1 cup grape tomatoes; 1 cup fresh corn kernels; 1 cup blueberries; 1 cup chopped cucumber; ½ cup feta, crumbled; ¼ cup fresh basil, torn; ⅓ cup olive oil; ¼ cup finely chopped shallots; ¼ cup white wine vinegar; ¼ cup white granulated sugar; 1 Tbsp poppyseeds; 1 Tbsp mayonnaise; ½ tsp ground mustard powder; ½ tsp salt

Ingredients

Units Scale

Salad:

2 cups baby spinach
2 cups cooked farro
1 cup grape tomatoes
1 cup fresh corn kernels
1 cup blueberries
1 cup chopped cucumber
1/2 cup feta, crumbled
1/4 cup fresh basil, torn

Dressing:

1/3 cup olive oil
1/4 cup finely chopped shallots
1/4 cup white wine vinegar
1/4 cup white granulated sugar
1 Tbsp poppyseeds
1 Tbsp mayonnaise
1/2 tsp ground mustard powder
1/2 tsp salt

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Instructions

Place the spinach on a large platter or serving bowl. Top with farro, tomatoes, corn, blueberries, cucumber, feta, and basil. Arrange them so it looks pretty. Or not.
Combine the dressing ingredients in a screw-top jar. Shake the dressing until it is emulsified and smooth. Pour it over the salad and toss to combine.