Red & White Farro Arugula Salad
- 1 32 oz box low-sodium vegetable broth
- 2 cups farro, uncooked
- 2 cups cherry tomatoes
- 3 cups arugula, rinsed and dried
- 2 garlic cloves, minced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons white balsamic vinegar
- salt and freshly ground black pepper to taste
- 2 oz crumbled goat cheese
- Cook farro with low-sodium vegetable broth, according to package directions. Remove from heat and let cool to room temperature.
- While farro is cooking, halve the cherry tomatoes.
- In a small mixing bowl, whisk together garlic, olive oil and balsamic vinegar. Season to taste with salt and pepper. Toss dressing with cooled farro.
- Right before serving, toss cherry tomatoes, arugula and goat cheese with farro mixture.
If you want to make this vegan, substitute a diced avocado for the goat cheese to keep the salad creamy and delicious.
Recipe by https://veggingonthemountain.com/ at https://veggingonthemountain.com/2015/06/red-white-farro-arugula-salad/
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