Vegetable Farro Salad


2 cups uncooked farro

3 cups low sodium chicken broth

8 oz jumbo asparagus - ribbons and tips

1 cup radishes

1/4 cup golden raisins

1/4 cup toasted slivered almonds

1/2 cup cherry tomatoes

1 cup arugula

1 tsp salt

1 tbsp water


1/4 cup extra virgin olive oil

1/4 cup lemon juice

1 tsp apple cider vinegar

1 tsp lemon zest

1 tbsp dijon mustard

salt and pepper to taste


01) Bring farro, chicken broth and salt to a boil. Cover and reduce to a simmer for about 25-30 minutes. Stirring occasionally.

02) Peel asparagus in long thin ribbons with a vegetable peeler and cut the tips. Add to a saucepan with olive oil and water. Cover and steam for 5 mins until it turns bright green

03) Chop thin slices of radishes and cut cherry tomatoes in half. Set aside

04) Transfer the farro to a serving bowl. Add in asparagus, arugula, radishes, and tomatoes. Then mix in raisins and almonds

05) Mix together all dressing ingredients and pour over the salad. Lightly toss together