Cold Radish and Pecan Farro Salad with Dried Cranberries

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What You Need

1 cup farro

2 cup mixed greens

½ cup parsley, minced

½ cup mint, minced

⅔ cup pecans

¼ cup walnut oil

¼ cup raspberry vinegar

1 cup Dandy® Ready-to-Eat Radish Coins

¼ cup shallot, minced

¼ cup olive oil

1 cup dried cranberries

salt and pepper to taste

Make It

1. Rinse 1 cup of farro and place it in a pot with 3 cups of water. Bring to a boil and then reduce heat to medium low. Cook farro for 25-30 minutes or until firm but tender. Drain off any excess liquid. Cool slightly and then place in refrigerator to cool completely.

2. Add farro and remaining ingredients to a bowl and toss lightly. Season with salt and pepper. Serve cold.

serves: 8

cal/serving: 345

prep time: 40 min

total time: 1 hr 40 min