Warm Farro & Arugula Salad with Gold Citrus Vinaigrette
This Warm Farro & Arugula Salad with Golden Citrus Vinaigrette is a bowl of gorgeous spring ingredients over a bed of whole grain farro, topped with shaved parmesan cheese, black pepper and Sir Kensington’s Golden Citrus Vinaigrette.
AuthorNatalie Rizzo, MS, RD
1 ½cupsquick cook farrouncooked
4radishes¼ pound, thinly sliced
⅔cupdiced red onion
⅓cupSir Kensington’s Golden Citrus Vinaigrette
1/3cup1-ounce shaved fresh parmesanuse a peeler to shave off the block
¼teaspoonfreshly cracked pepper
Cook the farro according to package directions. Drain and set aside.
Once the farro has cooled to room temperature, place it in a large bowl. Add the arugula, radishes, red onion, Sir Kensington’s Golden Citrus Vinaigrette and salt to the bowl and toss to combine. Top with shaved parmesan cheese and freshly cracked pepper. Serve immediately or refrigerate for up to 4 days.