Farro and Lentil Salad

Super yummy recipes from one of our very first customers-Nancy K.

1 cup farro

1 cup lentils

1 shallot, chopped (green onion could be substituted)

1/4 cup chopped parsley (Italian flat)

Salad greens (4 cups)

1 cup chopped tomato

1/2 cup chopped red bell pepper

1/2 cup cooked corn (optional)

1/2 cup feta cheese (or blue, gorgonzola, or shaved parmesan)

1/2 cup extra virgin olive oil-medium

4 tablespoons vinegar (Personally I use white balsamic vinegar, but for your use just nothing too sweet or fruit flavored, unless it's lemon)

1 tablespoon lemon juice (omit if the vinegar is lemon)

The salad vegetables you choose should be your favorites.

Mix the oil and vinegar together with the lemon juice and set aside (feel free to make extra)

Cook farro in chicken broth or vegetable broth according to package directions. Cook lentils in the same manner. Mix the chopped parsley into the farro, and the shallot into the lentils. Set the grains aside to cool.

Assemble the salad by putting the greens in the bottom of a bowl, and then top the greens with the other ingredients arranged in rows across the top. For example, start with the cooled farro and parsley mixture, then the tomato, then the corn, then the cooled lentils and shallot mixture, and finally the red pepper.

Top with the cheese and then the dressing.

4 servings