Now that the weather has warmed up again, I’ve started replacing soups and stews with salads. We tend to like hearty salads that can be eaten as entrees, and this salad by Giada De Laurentiis fits the bill. It contains farro, goat cheese, dried cherries and walnuts to provide enough filling protein and is tasty to boot. I changed the recipe by using arugula in place of kale, and I’m sure the original recipe is as good as my adaptation!
|toasting the farro|
|cooking the farro|
|soaking the farro in the dressing|
Click here to see the recipe.