This salad makes for a refreshing lunch that will keep your Mother's Day going strong!
1 teaspoon golden balsamic vinegar
3 teaspoons extra virgin olive oil
salt and pepper to taste
1/2 medium zucchini, spiralized
1 cup cooked farro (optional)
1/2 cup fresh mozzarella (cut small)
1/2 cup of 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. Enjoy!
Will keep in fridge as long as basil stays fresh. If you plan to make these in advance, I would recommend adding tomatoes and basil prior to serving rather than keeping them in the fridge with the rest of the ingredients.
Read the original article by Rachel Cooks