If you're anything like me, taco salads are a favorite. The blending of simple ingredients into one salad that's loaded with
spice, texture and freshness always seems to be a hit. In our house, we prefer our taco salads without meat. {This particular one could easily be adapted to include some grilled chicken or shrimp, however, if you desire.} I find that the farro is pretty hearty and actually mimics the texture somewhat of ground beef. I season it up simply in this recipe by blending it with fresh salsa, so it has
a lot of flavor and a little kick. Building this salad using blue tortilla chips, tomatoes, corn, iceberg lettuce, sweet peppers and cheddar cheese drives home the rainbow theme and yields quite the pretty presentation.
Farro is a grain that is pretty easily found in most supermarkets these days. You could replace it with brown rice or quinoa if you'd like here, but I think you'll agree that the use of cooked farro is a great choice in taco salads.
This taco salad is hearty and filling enough to be a meal all on its own. And, it makes for a quick and easy-to-prepare weeknight dinner that is especially satisfying in the summer.
Serves 4.
