Farro, Cherry, and Pecan Salad

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"