Farro and Vegetable Salad with Cucumber Ranch Dressing

½ cup coarsely chopped seedless cucumber

¼ cup low-fat mayonnaise

¼ cup buttermilk

½ teaspoon minced garlic

1 teaspoon lemon juice

2 tablespoons vegetable oil

Salt and 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

½ cup crumbled feta cheese (optional)

In a blender, combine the cucumber, mayonnaise, buttermilk, garlic, lemon juice, oil and salt and pepper, to taste. Purée until smooth. Stir in the chives and tarragon, then transfer to a jar and set aside.

In a large bowl, toss together the farro, edamame, carrots and radishes. Season with salt and pepper.

To serve, add the feta to the salad, if using. Toss the salad with two thirds of the dressing, then divide among 6 serving plates. Serve the extra dressing on the side.

Serves six.

Nutrition values per serving: 240 calories, 12 g fat (3 g saturated), 26 g carbohydrates, 5 g fiber, 3 g sugar, 9 g protein, 15 mg cholesterol, 310 mg sodium.

Sara Moulton for The Associated Press