I made this hearty, healthy salad for the 4th of July. I really enjoyed it! If you cannot find farro at your grocery store, you can substitute wheat berries or barley. Cook according to package directions.
serves 8 ( 2/3 c. = 6 points +)
- 5 c .water
- 1-1/2 c. uncooked farro
- 1/2 tsp. salt, divided
- 2 c. cherries, halved and pitted
- 1 c. sliced celery
- 1/2 c. chopped pecans, toasted
- 1/4 c. fresh, flat-leaf parsley
- 2 T. fresh lemon juice
- 1 T. Dijon mustard
- 1 T. honey
- 1/4 tsp. black pepper
- 3 T. olive oil
Bring water to a boil in a large pot. Add farro and 1/4 tsp. salt and cook 15 minutes or until al dente; drain and cool at room temperature for 15 minutes.
Combine farro, cherries, celery, pecans, and parsley in a large bowl.
Combine lemon juice, mustard, honey, pepper, remaining 1/4 tsp. salt and olive oil in another bowl. Pour over farro mixture and toss to coat.
adapted from "Cooking Light"