Rainbow Salad with Pineapple Vinaigrette

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