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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.
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*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