meal prep salad

  • servings Servings: 2 jars
  • level Level: easy

For the dressing:

1 cup siggi’s plain yogurt
¾ cup parsley leaves and tender stems
¾ cup cilantro leaves and tender stems
2 tbsp chopped chives
¼ cup packed basil leaves
1 tsp lemon zest, plus 2 tablespoons lemon juice
2 anchovies
2 tbsp red wine vinegar
1 tsp kosher salt
½ tsp black pepper
1 garlic clove, grated
1/3 cup olive oil
For the salad:

1 cup cooked farro
¾ cup cherry tomatoes, halved or chopped
2 Persian cucumbers, chopped
1 large carrot, shredded
2 tbsp toasted pepitas
¼ cup chopped red onion
1/3 cup crumbled feta
3 cups baby spinach

Place all the dressing ingredients in a blender, and puree until smooth.

Spoon 2 tablespoons of the prepared dressing into the bottom of 2 quart-size jars. Add half the farro, tomatoes, cucumbers, carrot, onion, pepitas, feta and spinach to each. Refrigerate the salad until ready to eat, and the leftover dressing for another dish.

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