PCC Methow Valley Salad recipe | PCC Community Markets

Name: PCC Methow Valley Salad recipe | PCC Community Markets
Ingredients: 1 cup farro; 2 cups water; 1/2 teaspoon salt, plus additional to taste; 1/4 cup lemon juice; 1 1/2 teaspoons minced garlic; 1 1/2 teaspoons dried dill weed; 1 teaspoon dried basil; Black pepper, to taste; 6 tablespoons olive oil; 2 tablespoons basil oil; 1/3 pound roma tomatoes, diced into 1/2-inch pieces; 1/2 large cucumber - peeled, seeded and cut at an angle into 1/2-inch half-moon chunks; 1/4 cup shredded carrots; 1/2 pound chard and kale mix (equal parts green kale, red kale and red chard, stems removed, cut into 1-inch pieces)

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Fresh farro, lemon garlic dressing, and crisp veggies in a vegetarian salad perfect for any occasion. Serves 4-6.

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Ingredients

1 cup farro
2 cups water
1/2 teaspoon salt, plus additional to taste
1/4 cup lemon juice
1 1/2 teaspoons minced garlic
1 1/2 teaspoons dried dill weed
1 teaspoon dried basil
Black pepper, to taste
6 tablespoons olive oil
2 tablespoons basil oil
1/3 pound roma tomatoes, diced into 1/2-inch pieces
1/2 large cucumber - peeled, seeded and cut at an angle into 1/2-inch half-moon chunks
1/4 cup shredded carrots
1/2 pound chard and kale mix (equal parts green kale, red kale and red chard, stems removed, cut into 1-inch pieces)