Farro and Vegetable Salad With Cucumber Ranch Dressing | Oregonian Recipes

Ingredients

• 1/2 cup coarsely chopped seedless cucumber
• 1/4 cup low-fat mayonnaise
• 1/4 cup buttermilk
• 1/2 teaspoon minced garlic
• 1 teaspoon lemon juice
• 2 tablespoons vegetable oil
• Salt and freshly ground black pepper
• 2 tablespoons snipped fresh chives
• 1 tablespoon finely chopped fresh tarragon, dill or parsley
• 2 cups cooked farro (follow package directions)
• 1 cup cooked shelled edamame
• 1 cup coarsely shredded carrots
• 1 cup coarsely shredded radishes
• 1/2 cup crumbled feta cheese (optional)