Farro and Arugula Salad with Orange Herb Vinaigrette
The combo of greens and grains is always a good one, and this salad is pulled together with a citrusy vinaigrette.
Servings: 8 People
Calories: 135kcal
Ingredients
- ¼ cup fresh basil leaves
- 3 tablespoons fresh tarragon leaves
- 3 tablespoons chopped shallots
- Coarse or kosher salt and freshly ground pepper to taste
- ¼ cup extra virgin olive oil
- 2 tablespoons fresh orange juice
- 1 tablespoon white wine vinegar rice vinegar or fresh lemon juice
- 2 cups cooled cooked farro cook according to package directions
- 1 pint cherry or grape tomatoes halved
- 5 cups baby arugula leaves
Instructions
- In a small food processor combine the basil, tarragon, shallots, and salt and pepper. Add the olive oil, orange juice, and vinegar and blend until it is a thick dressing.
- Place the farro in a large bowl, add the dressing and toss to combine well. Let sit at room temperature for an hour, if possible, or refrigerate for up to one day. Add the tomatoes and the arugula and toss to combine. Taste and add salt and pepper if necessary. Serve at room temperature.
Nutrition
Calories: 135kcal | Carbohydrates: 16g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 312mg | Fiber: 2g | Sugar: 2g | Vitamin A: 744IU | Vitamin C: 19mg | Calcium: 63mg | Iron: 2mg