Muffuletta-Inspired Bowl

Ingredients

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*