Farro Salad

Skill

Skill Medium

Makes

Makes 6-8 Servings

Farro Salad

Farro Salad

Directions

Ingredients

  • 1 cup raw farro
  • 3 cups water
  • 1/2 teaspoon salt



    • For the dressing:
  • 6 Tablespoons Stonewall Kitchen Kale & Arugula Pesto
  • 2 Tablespoons red wine vinegar
  • 4 Tablespoons olive oil




    • For the salad:
  • 1 cup canned white cannellini beans, rinsed and drained.
  • 1 1/2 cups plum tomatoes (about three), seeds removed and diced
  • 2 cups fresh baby spinach, coarse chop
  • Salt and pepper


    • Directions

    1. Place the farro in a fine mesh sieve and rinse with cold water. Drain. Place farro and salt in a pot with water and bring to a boil over high heat. Reduce heat to low and cover with a lid. Cook 25-30 minutes until soft, but a little chewy. Drain off any remaining water. Set aside to cool.
    2. For the dressing- whisk together the Kale & Arugula Pesto, vinegar and oil.
    3. For the salad- combine the farro, beans, tomatoes and spinach in a large bowl. Add the dressing and toss until the ingredients are lightly coated. Season to taste with salt and pepper. Serve immediately.
    4. Tip- Add shrimp, chicken or beef for a heartier version of this salad