farro-with-arugula-and-grapes-and-pesto-lemon-vinaigrette

DIRECTIONS

Combine farro and water in a medium sized saucepan over high heat. Bring to a boil then cover and simmer for 20-25 minutes. Drain and cool.

Meanwhile, in a blender, combine the vinaigrette ingredients.

Toss the farro with the ½ cup dressing, baby arugula, grapes and walnut pieces.

Serve cold.

Ingredients

2 cups water
1 cup farro
3 cups baby arugula
2 cups green grapes, halved
1/2 cup walnut pieces

Pesto Vinaigrette:

1/2 cup fresh basil leaves
1/2 cup chives
1 clove garlic
1/2 extra-virgin olive oil
1/4 cup lemon juice
1/4 cup white wine vinegar
1 tablespoon lemon zest
sea salt and freshly ground pepper to taste

DIRECTIONS

Combine farro and water in a medium sized saucepan over high heat. Bring to a boil then cover and simmer for 20-25 minutes. Drain and cool.

Meanwhile, in a blender, combine the vinaigrette ingredients.

Toss the farro with the ½ cup dressing, baby arugula, grapes and walnut pieces.

Serve cold.

Notes

Recipe created by Katie Cavuto, MS, RD for the California Table Grape Commission

This recipe may support a healthy immune system.
This is a Vegan recipe
This is a Clean-eating recipe
This is a Vegetarian recipe
This is a Dairy-free recipe
This is a Healthy-fats recipe