Farro salad with buttermilk dressing from 101 Cookbooks by Heidi Swanson

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Notes about this recipe

  • mic_cherry on May 10, 2025

    I actually grill the zucchini in planks and then cut it smaller, make the dressing using an immersion blender, and top the salad with chopped toasted almonds and/or a bit of crumbled goat cheese. Arugula leaves are also nice mixed in. Excellent, adaptable recipe.

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