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
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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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