Mason Jar Salad with Farro and Zucchini Noodles
- 1 teaspoon golden balsamic vinegar
- 3 teaspoons extra virgin olive oil
- Salt and pepper
- 1/2 cup zucchini, spiralized
- 1 cup cooked farro
- 1/2 cup fresh Mozzarella pearls
- 1/2 cup grape tomatoes
- 5-6 fresh basil leaves
In the bottom of a mason jar, add vinegar, olive oil, salt and pepper. Shake or stir to combine. Taste and add more salt and pepper, as desired. On top of dressing, add spiralized zucchini, then add farro, Mozzarella, tomatoes and basil.
When ready to serve, tear basil leaves to desired size, pour into a bowl or onto a plate, and stir to coat all ingredients with dressing.
Will keep in fridge as long as basil stays fresh. If you plan to make these in advance, add tomatoes and basil prior to serving rather than keeping them in the fridge with the rest of the ingredients.
*These values are approximate. Per serving, based on a 2,000 Calorie diet.