Farro Salad with Blackberries
Farro Salad with Blackberries
Directions
- Place farro, spinach, cucumber, carrot, celery, and apple in a bowl.
- Add Tarragon Shallot Vinaigrette dressing and toss.
- Place Boston Bibb lettuce leaf on a plate and top with salad.
- Garnish with blackberries and Italian flat leaf parsley.
Ingredients
- 1 Peak Fresh Produce® Apple(s), Fuji, finely diced
- 1 cup blackberries
- 1 Peak Fresh Produce® Carrot(s), finely diced
- 1/4 cup Peak Fresh Produce® Celery, finely diced
- 1/2 cup Peak Fresh Produce® Cucumber(s), peeled and finely diced
- 1 cup Farro, cooked
- 1 leaf Peak Fresh Produce® Lettuce, Boston
- 1 sprig parsley
- i cup Peak Fresh Produce® Spinach, Baby, julienned
- 1/4 cup Tarragon Shallot Vinaigrette
Tarragon Shallot Vinaigrette
Directions
- Place all ingredients in a mixing bowl and combine.
- Transfer to a container. Label, date and refrigerate.
Ingredients
- 2 cup Ken's® Chardonnay Vinaigrette
- 1/4 shallots Peak Fresh Produce® Shallot(s), minced
- 1/2 cup tarragon, chopped
