ingredients
1 cup siggi’s 0% plain skyr
3/4 cup parsley leaves and tender stems
3/4 cup cilantro leaves and tender stems
2 Tbsp chopped chives
1/4 cup packed basil leave
1 tsp lemon zest, plus 2 tablespoons lemon juice
2 anchovies
2 Tbsp red wine vinegar
1 tsp kosher salt
1/2 tsp black pepper
1 garlic clove, grated
1/3 cup olive oil
1 cup cooked farro
3/4 cup cherry tomatoes, halved or chopped
2 Persian cucumbers, chopped
1 large carrot, shredded
2 tbsp toasted pepitas
1/4 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.