RAINBOW FARRO SALAD

This salad is the perfect combination of delicious vegetables and hearty farro. The dressing has just the right amount of tang to it so it tastes light and fresh. For some added protein, I sometimes toss in shredded chicken. 

INGREDIENTS FOR RAINBOW FARRO SALAD:

1 cup farro
1 red pepper, diced
1 yellow pepper, diced
1 cup shelled edamame
1/2 cup diced red onion
1/2 cup shredded purple cabbage
1/2 cup sliced almonds
Dressing:
2 Tbsp rice vinegar
1 Tbsp toasted sesame oil
2 tsp fresh ginger, minced
1/8 tsp crushed red pepper

LET’S MAKE IT:

1. Cook farro according to package directions. Let cool slightly.

2. In a large bowl, combine vegetables and farro. Stir well to combine. 

3. In a small bowl, whisk together rice vinegar, sesame oil, ginger and crushed red pepper. Pour over farro mixture. Top with sliced almonds before serving.

Note: The dressing can and salad can be made ahead of time up to 2 days ahead of time and stored separately. Once mixed together, the salad will keep well for 1-2 days.