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Orange Balsamic Zucchini Farro Salad
Ingredients
Units
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ORANGE BALSAMIC DRESSING
- zest of 1 orange
- 2–3 tablespoons orange juice
- 2 tablespoons balsamic vinegar
- 1/2 cup extra virgin olive oil
- 2 teaspoons honey
- 1 tablespoon mint, finely chopped
- small garlic clove, minced
- big pinch of salt and pepper
SALAD
- 1 handful of arugula
- 1/3 cup farro
- 1 cup stock
- 2–3 large zucchini
- 1/2 of a red onion
- 2–3 tablespoons olive
- 1/4 cup green olives, chopped
- 1/4 cup parmesan, freshly grated
- 1/4 cup pistachios, chopped
Instructions
- In a small pot combine the farro and stock. Cook as directed on the farro package.
- Next in a saute pan combine the zucchini and red onion along with some olive and salt. Cook until the zucchini is soft and slightly golden.
- While both of those are cooking, mix together all the dressing ingredients together.
- Lastly, toss together the cooked farro and zucchini along with the olives, cheese, nuts, dressing and enjoy over a bed of arugula!
