Rainbow Salad with Pineapple Vinaigrette

A fiber packed salad with a sweet tangy dressing

Rainbow Salad with Pineapple Vinaigrette

  • Prep time 10 min

  • Total time 30 min

  • Servings 4

  • Calories per serving 279

Nutrition facts for rainbow salad

You will need

  • 1

    cup uncooked farro
  • 1/4

    cup DOLE® Pineapple Juice
  • 1/4

    cup packed fresh basil, finely chopped
  • 2

    tablespoons olive oil
  • 2

    tablespoons white balsamic vinegar
  • 1

    tablespoon agave nectar
  • 1/2

    teaspoon sea salt
  • 4

    cups arugula
  • 1/2

    cup red onion, thinly sliced
  • 1/4

    cup dried cranberries, chopped
  • 1/4

    cup DOLE Golden Raisins
  • 2

    tablespoons shelled pumpkin seeds
  • 1

    cup shredded carrots
  • 1/4

    cup parmesan cheese, shredded

Method

  • 1

    Cook farro according to package directions.  Pour farro in a colander and run under cold water to cool completely.
  • 2

    Whisk pineapple juice, basil, olive oil, vinegar, agave and salt together in a small bowl until well blended; set aside.
  • 3

    Assemble remaining ingredients in a large mixing bowl.   Add vinaigrette mixture to salad bowl and toss gently to combine

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