Besides adding farro to salads, I will use it over the next few days as an alternate to rice and as a cereal for breakfast. I think farro would be a great in the morning instead of oatmeal as a cold muesli with berries and yogurt.
Instead of making one big bowl of salad for supper to serve two people, I like to make individual salad bowls. The ingredients listed here are for one individual bowl of salad and you can just multiply the amounts if making for a number of people. I used grapefruit flavour balsamic vinegar which has a nice taste in a vegetable salad. You can add other vegetables to the salad than those listed in the recipe.
|Cooked farro in a bowl|
|Vegetables piled over the farro.|
|Dressing has been added and all of the ingredients are combined.|
1/2 cup cooked farro
1 stalk of celery, chopped
1/4 coloured pepper, chopped
small chunk of cucumber, coarsely diced
1/2 cooked beet, coarsely diced
1/4 avocado, chopped
1 tbsp olive oil
1/2 tbsp balsamic vinegar, flavoured
1/2 tsp Dijon mustard
1/2 tsp maple or agave syrup
Using a medium size soup/salad bowl, add the farro to the bowl. Separate the kernels with a fork. Add the vegetables. Mix the dressing and pour over the salad. Combine well and serve.