Emmer Farro Summer Salad-with Homegrown Radishes
A refreshing and delicious summer salad that can be eaten alone or alongside a favorite protein.
Equipment
- 1 Pot to cook farro
- 1 Lg mixing bowl
- 1 Smal mixing bowl
- 1 Cutting knife
- 1 Cutting board
Ingredients
- 1 cup cooked farro
- 1 15-ounce can garbanzo beans (rinsed)
- 4 ounce mild goat cheese or feta cheese
- 1 sliced cucumber
- 3-4 Large radishes
- 1/2 shallot thinly sliced
- 1/2 chopped fresh oranges (skin removed)
- 1/4 kalamata olives
- 1/4 cup fresh cilantro
- 1/4 cup fresh dill
Salad Dressing
- 3 Tbsps. olive oil
- 1/2 tsp. fresh lime juice
- 2 Tbsps. fresh orange juice
- 1 tsp. Dijon mustard
- 1 clove garlic (minced or press)
- 1 pinch of salt
- 1 pinch of black pepper
Instructions
- Add all ingredients except cheese together in a salad bowl. Mix well. Set aside. Make salad dressing by pouring all ingredients into a small bowl and whisk for about one minute. Pour dressing over salad ingredients and mix well. Add cheese and carefully mix together. This salad is best if immediately eaten. But can be refrigerated for up to 24 hours. To see how I made this salad, please watch this video:*Life in a small town* Summer Garden Chores| Emmer Farro Summer Salad| Twilight Bible Study| Peace