This hearty salad is super easy and tastes great when made a day ahead. Make it your main dish simply by adding chicken or salmon. Enjoy!

Ingredients

1 1/2 cups Farro*

1 1/2 teaspoons kosher salt

2 cups fresh Green Beans, cut into 1 to 2-inch pieces

1/2 cup Black Olives, pitted

1 medium Red Pepper, cut into thin strips (about 1 cup)

3/4 cup Parmesan, crumbled

1/4 cup Chives, snipped

 

Sherry Vinaigrette Dressing:

1/4 cup Sherry Vinegar

1/4 cup Extra-Virgin Olive Oil

1 tablespoon Dijon mustard

1 teaspoon Kosher Salt

1 teaspoon Black Pepper, freshly ground

 

*Farro is an unrefined wheat grain packed full of fiber, protein, vitamins, minerals and anti-oxidents.

 

Instructions

In a medium saucepan, combine 4 cups of water with the Farro. Bring to a boil over high heat. Cover and simmer on medium-low heat until almost tender, about 20 minutes.

Add 1 1/2 teaspoons salt and simmer until tender, about 10 minutes longer. Drain well. Transfer to a large bowl and let cool.

Meanwhile, bring a medium pot of salted water to a boil over high heat. Stir in the green beans and cook for 2 minutes. Transfer the cooked beans to a bowl of ice water and let cool for 2 minutes. Drain.

Combine the cooled Farro, green beans, olives, red pepper, Parmesan, and chives. Drizzle with the Sherry Vinaigrette Dressing. If you like, add chicken or salmon.

 

For Dressing:

In a small bowl, add sherry vinegar, olive oil, mustard, pepper, and salt. Stir to combine.