Farro Summer Salad
Ingredients
- 8 ounces farro cooked
- 1 pint blueberries
- 1 avocado chopped
- 1 pint grape tomatoes sliced in half (I used yellow)
- ½ cup feta cheese crumbled
- FOR THE DRESSING:
- ¾ cup raspberries
- ⅓ cup grape seed oil
- ¼ cup apple cider vinegar
- 2 garlic cloves
- 1 tablespoon honey
- ¼ teaspoon salt
Instructions
- Mix the cooked faro with all of the ingredients for the salad.
- To prepare the dressing, add raspberries, honey, vinegar and garlic to food processor or blender.
- Slowly add oil and salt and stir or shake well.
- Add dressing to salad and mix well. Serve immediately or refrigerate until ready to serve. (I like to leave a little extra dressing to toss into salad right before serving).