2 cup Farro or Pearled Barley
4 Cup Water
Dressing:
2 Tbsp Minced Shallot
2 Tbsp Lemon Juice
1 Tbsp Balsamic Vinegar
1 Tbsp Honey
1 tsp Dijon Mustard
1/2 tsp Salt
1 tsp Poppy Seeds
1/2 cup Canola Oil or Grape Seed Oil
Salad
1 lb Fresh Strawberries Sliced
1/2 cup Toasted Sliced Almonds
2 oz Torn fresh Basil
1. Place Farro and water in pot and bring to a boil. Reduce heat to medium-low and simmer until tender, about 30 minutes. Drain and rinse with cool water.
2. To make dressing, whisk together all ingredients until smooth.Store chilled until ready to toss on salad.
3. To assemble salad, toss farro, strawberries and almonds with dressing to coat. Add basil and gently toss to combine. Serve chilled or at room temperature. Enjoy!
You can find this recipe on Bobsredmill.com
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