HEALTHY RECIPE FARRO SALAD WITH HERBED BALSAMIC VINAIGRETTE
INGREDIENTS • 1 cup pearled emmer wheat farro* • 5 ounces baby spinach leaves • 1 medium avocado, diced • 1 cup cherry tomatoes, halved • 1/2 cup quartered artichoke hearts For the Dressing • 1/4 cup balsamic vinegar • 1/4 cup olive oil • 1/4 cup water • 2 tablespoons maple syrup • 2 garlic cloves, minced
• 1/4 cup fresh parsley • 1/4 cup chopped chives • 2 tablespoons fresh thyme leaves • 1/2 teaspoon salt, or to taste • 1/4 teaspoon black pepper, or to taste
INSTRUCTIONS Bring a large pot of salted water to a boil. Add the farro and allow it to cook at a rolling boil. While the farro cooks, make the dressing. Place all ingredients into a blender and blend until smooth. After the farro has boiled for about 15 minutes, remove a couple grains and test them for doneness. The cook time should be in the range of 15 to 20 minutes. When the farro is done cooking, drain it into a strainer. Let the farro sit in the strainer for a fewminutes to cool. Place the cooked farro into a large mixing bowl, along with the spinach, avocado, cherry tomatoes, and artichoke hearts. Drizzle the dressing over the salad (use as much as you like) and toss to coat. Season the salad with salt and pepper to taste. Divide onto plates and serve.
Source: https://www.connoisseurusveg.com/artichoke-and-spinach-farro-salad/
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