Rainbow Salad with Pineapple Vinaigrette

A fiber packed salad with a sweet tangy dressing

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Prep time 10 mins
Total time 30 mins
Servings 4
Calories per serving 279

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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