Farro Salad with Veggies, Herbs and Nuts

I love making grain salads full of veggies, nuts and herbs to keep in the fridge for quick meals. I also like to keep my dressings super simple: the juice of 1 or 2 lemons, sometimes a little drizzle of honey, a big pinch of salt and some olive oil.

Dressing:

• 2 Tbs lemon juice
• 1/4 cup olive oil
• 1 tsp honey (optional)
• big pinch of salt
• Shake it all up in a jar. (If you like it spicy add a little minced jalapeño or Serrano pepper.)⁣

Farro:

1. 2 cups farro
2. 2 cups veggies cut to bite size pieces (asparagus, snap peas, broccolini,etc.)
3. 1 cup corn kernels, grilled, boiled or raw (optional)
4. 1 cup toasted nuts
5. Big handful of chopped herbs (dill, basil, parsley, chives, etc)
6. Cook farro according to package directions. Drain and let cool to room temp.
7. While farro cooks blanch veggies by placing in boiling water 1-2 minutes and then immediately transferring to a bowl of ice water. This will stop them from cooking further and keep them vibrant and green.
8. In a large bowl mix farro with veggies and remaining ingredients. Toss with salad dressing and salt and pepper to taste.
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