Fresh Farro Salad with Arugula, Artichokes and Pistachios
Wholesome salad featuring farro, arugula, and artichokes tossed with lemon, mint, pistachios, and creamy goat cheese.
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Cooking tools:
- Serving bowl
- Whisk
- Chef's knife
- Cutting board
Ingredients
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil
- 3/4 cup cooked farro
- 1 1/2 cups packed baby arugula
- 1/4 cup packed small fresh mint leaves
- 2 tablespoons thinly sliced fresh basil
- 1 can 14 ounce whole artichoke hearts rinsed and chopped
- 1/8 teaspoon salt
- 2 tablespoons chopped salted dry roasted pistachios
- 1 1/2 tablespoons pomegranate seeds or dried cranberries
- 3/4 ounce soft goat cheese crumbled
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