Colorful Farro Salad
I'm a cold weather girl - I've never been a fan of warm weather. I know that sounds weird but I just don't like the feeling of being hot and sweaty, I much prefer a cool crisp day; But as much as I dread summer for the scorching heat it brings, one thing I do love about it are the delicious fruits and vegetables! Nothing beats colorful summer produce. I love eating light when it's hot out and especially crave grain salads, nothing is more refreshing and nutritious! I make this salad often, it's one of my favorites. Enjoy!
- 1/2 cup Black Olives
- 1/2 cup toasted Pine Nuts
- 1/4 cup Lemon Juice
- 1 tsp dried Basil
- 1 cup Fresh Spinach, packed
- 2 large Green Onions, sliced on the bias
- 1/2 cup Olive oil
- 1/4 Cup Kalamata Olives
- 1-1/2 cups Farro
- 1 Red Tomato
- 1 Yellow Tomato
- 1-1/2 cups cooked or 15 oz can Kidney Beans, rinsed and drained
- Salt and Pepper, to taste
- 4-1/2 cups Vegetable Broth
- Bring Veg broth to a boil, add Farro. Boil until liquid is absorbed, about 25 minutes. Drain well and place in a large bowl.
- Make the dressing; Mix Oil, Lemon Juice, Salt, Pepper and Basil. Pour over the Farro while still hot and mix thoroughly.