Arugula Salad with Farro and Peaches
A side salad or a healthy meal, this salad is packed with fiber, protein and lots of good vitamins
Ingredients
- 2 cups Cooked farro
- 2 tsp Salt for the farro, or to taste
- 2 cups Arugula
- 1 cup Radicchio
- 2 Firm, ripe peaches, skinned and sliced
- 1/3 cup Sliced red onion (optional)
- 1/2 cup Manchego cheese chunks
- 1-2 handfuls Pistachios, roughly chopped
Dressing
- 1/3 cup EVOO
- 1/3 cup Apple cider vinegar
- 1 tsp honey (or more to taste)
- 1 Garlic clove, pressed
- 2 tsp Dijon mustard
- 1/2 tsp Sea salt
- Freshly ground black pepper
Instructions
- Rinse the farro thoroughly then place it in a sauce pan of well salted water. Bring to a boil then simmer until al dente, about 15 minutes. Drain. Set aside to cool.
- While that cools, make the dressing. Press a clove of garlic with a garlic press into your salad jar or small bowl. Add the rest of the ingredients and shake or stir vigorously to combine. Set aside.
- Peel and slice the peaches. Chop the arugula and radicchio. Slice the onion and chunk up the cheese. Roughly chop a couple handfuls of pistachios.
- Place all of the ingredients into a salad bowl.
- Drizzle half of the dressing on top and toss. Check to see if you need more dressing and add more if needed. Serve this as a side or an entree salad.
Notes
