Muffaletta-Inspired Bowl
A base of farro and lentils is topped with spring mix greens, shaved Brussels sprouts, Persian cucumber, chopped olives, Feta, cherry tomatoes, bacon, spicy chicken sausage, and a sherry Dijon...
Keywords
- bowls
- italian
- whole red
- foodservice
- english
- summer
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.lentils.org.
Cooking tools:
- Kitchen scale
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Serving bowl
- Spoon
Ingredients
- 5 cups (1.25 L) farro, cooked and cooled
- 5 cups (1.25 L) whole red lentils, cooked and cooled
- 5 cups (1.25 L) spring mix
- 5 cups (1.25 L) Brussels sprouts, thinly shaved
- 4 cups (1 L) Persian cucumber, sliced
- 4 cups (1 L) 50/50 blend of black and green olives, pitted and roughly chopped
- 2 cups (500 mL) feta cheese, crumbled
- 2 cups (500 mL) cherry tomatoes, quartered
- 10 oz (300 g) bacon crumble
- 10 oz (300 g) spicy chicken sausage, cooked and diced
- 15 fl oz (450 mL) sherry Dijon vinaigrette*
