Servings: 4
Prep time: 15 min Cooking time: 30 min
Ingredients
Farro
1/2 cup farro, dry
1 1/3 cups water
1/8 tsp kosher salt
Mediterranean Vinaigrette
4 1/2 Tbsp extra virgin olive oil
2 1/2 Tbsp lemon juice
1/2 tsp lemon zest
1 garlic clove, minced
1/4 tsp dried oregano
1/2 tsp maple syrup
1/4 tsp ground black pepper
1/8 tsp kosher salt
Salad (1 per serving)
2 handfuls spinach
1/3-1/2 cup cooked farro
1/3 cup cucumber, chopped
1/3 cup red bell pepper, chopped
2 Tbsp fresh parsley, chopped
2-3 kalamata olives, pitted and sliced
1 Tbsp sliced almonds
Directions
1. Farro: Add farro, water, and salt to a small pot and bring to a boil. Reduce heat to low and cook, covered for 30 minutes. When done cooking, drain any excess water.
2. Transfer to a container and refrigerate until ready to use.
3. Vinaigrette: Add ingredients to an airtight jar and shake until combined.
4. Store on the counter until ready to use. Shake well before each use.
5. Salad: Prep all ingredients.
6. Toss salad with 2 Tbsp lemon vinaigrette and add about 1/3 cup cooked farro.
