Farro Salad Recipe with Prunes & Zesty Herb Vinaigrette

Name: Farro Salad Recipe with Prunes & Zesty Herb Vinaigrette
Total time: 35 min
Ingredients: 2 cups cooked pearled farro (yield from about 1 cup uncooked); ½ cup diced pitted California prunes (about 12-14 whole prunes); ½ cup diced fennel (about ½ medium bulb); ½ cup thinly sliced radicchio; ¼ cup dry-roasted shelled pistachios; ¼ cup freshly squeezed orange juice (juice from 1 medium orange); ¼ cup chopped fresh parsley; 2 tablespoons chopped fresh mint leaves; 2 tablespoons minced shallots (rinsed with water through fine mesh strainer*); 1 tablespoon white wine vinegar; 1 teaspoon honey; ½ teaspoon fine sea salt; ¼ cup avocado oil (or other neutral oil of choice); Garnish: freshly grated orange zest

californiaprunes.org

This farro salad recipe is packed with fresh ingredients and tossed with a zesty herb dressing for a tasty make-ahead side dish or lunch.

View full recipe on californiaprunes.org

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