Boredom has set in big time here so I have been cooking a lot to stay busy. I usually make more couscous and quinoa salads but I had some Farro and decided to use it instead. It has a rich nutty flavor and is more robust then the other two. That being said this salad could be made with quinoa, couscous, pasta whatever you prefer and have on hand! I love the combo of the veggies with the mozzarella cheese and lemon vinaigrette. Enjoy!
S P R I N G F A R R O S A L A D + L E M O N V I N I A G R E T T E
1 cup cooked Farro
2 baby cucumbers sliced
1 cup cherry tomatoes halved
asparagus (boil briefly for 2-3 minutes)
1 small jar marinated artichoke hearts (save the liquid)
D R E S S I N G
1/4 cup juice from marinated artichoke hearts
juice of one lemon
2 tablespoons champagne vinegar
2 tablespoons olive oil
salt and pepper
Cook Farro according to package and let cool slightly. Cut all veggies and place in a bowl with mozzarella and herbs. Add in Farro and toss. Mix all dressing ingredients and shake to blend in a mason jar. Pour dressing over salad.