Peach and Arugula Farro Salad

• portions: 8 servings
• temps actif: 30 minutes
• temps total: 30 minutes

Ingrédients

1 cup farro (cooked according to package instructions and cooled)

5 oz baby arugula (1/2 a 10oz container)

1 oz fresh basil leaves, roughly chopped (1 large handful)

2 nectarines or peaches, sliced

3 oz fresh blackberries (that's 1/2 of a standard 6oz container)

4 oz mozzarella pearls

2-3 tablespoons extra virgin olive oil

2-3 tablespoons peach white balsamic vinegar (see notes for substitutions)

kosher salt and black pepper

Instructions

Place cooked farro in a large salad bowl. It should be well drained, and cool.

Add arugula and basil, and lightly toss together.

Add peaches, blackberries and mozzarella to salad.

Drizzle on olive oil and peach balsamic (or another dressing, if using). I like to start with about 2 tablespoons of each.

Sprinkle on a little kosher salt and a few cracks of black pepper and then gently toss salad together

Taste your salad and then add more seasoning or balsamic or oil to taste.

Notes

Alt. Dressing

Ingredients

zest from 1 lemon

¼ cup fresh lemon juice

1 tablespoon apple cider vinegar I recommend Bragg’s brand

1 teaspoon Dijon mustard

½ teaspoon kosher salt

⅛ teaspoon black pepper

¼ cup honey

¾ cup vegetable oil

Combine in blender

Nutrition

• Taille de Portion: 1 cup
• Calories: 188 kcal
• Lipides Totaux: 7 g
• Lipides Saturés: 2 g
• Lipides Insaturés: 5 g
• Cholestérol: 11 mg
• Sodium: 102 mg
• Glucides Totaux: 25 g
• Fibres Diététiques: 5 g
• Sucres Totaux: 5 g
• Protéines: 7 g