Farro Salad with Basil Vinaigrette

• servings: 6 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

1 cup dry farro

1 ⅓ cup cannellini beans (15 oz can, drained and rinsed)

¼ cup chopped sun-dried tomatoes (ones that are red instead of brownish in color)

1 cup mini mozzarella balls (also called pearled mozzarella I think)

4 cups baby arugula

additional sea salt and pepper (to taste)

1 cup packed basil (slightly chopped)

½ cup olive oil

3 Tablespoon red wine vinegar

¼ cup shallot

½ teaspoon sea salt

⅛ teaspoon ground pepper

Directions

Cook farro according to package. You should end up with a little over 2 cups of cooked farro once cooked and drained. Run under cold water to cool. Drain well.

Make dressing

Add all dressing ingredients into a high powered blender and blend for at least 1 minute, or until basil is really chopped up and dressing is emulsified. Yield: little less than 3/4 cup total

Mix and serve

Add cooked farro, cannellini beans, sun-dried tomatoes, mozzarella balls and arugula into a bowl. Add dressing and toss. Taste and add more salt and pepper, if desired. Serve right away or chill in the fridge before serving. Recipe will keep up to 3 days in the fridge.

Nutrition

• Serving Size: 1 /6 of recipe
• Calories: 419 kcal
• Total Fat: 22 g
• Saturated Fat: 5 g
• Unsaturated Fat: 16 g
• Cholesterol: 10 mg
• Sodium: 579 mg
• Total Carbohydrate: 39 g
• Dietary Fiber: 6 g
• Total Sugars: 2 g
• Protein: 16 g