Taylor Recipes

Monthly Feature:
Arugula and Farro Salad

Ingredients

2 cups farro, cooked & cooled
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
salt & pepper, to taste
2 cups Taylor Farms Organic Arugula
1 cup cucumber, thinly sliced & quartered
1 cup fresh strawberries, thinly sliced
1/2 cup red onion, chopped finely
1/2 cup crumbled feta cheese, plus more for topping
1/2 cup grilled corn
2 tablespoons pepitas

Directions

In a large mixing bowl add the cooked farro, olive oil, lemon juice, lemon zest, salt & pepper. Stir until evenly coated.
Add the arugula, cucumber, strawberries, red onion, feta cheese, corn & pepitas. Toss until evenly combined.
Transfer to desired serving bowl & sprinkle with additional feta cheese if desired.

Note: to cook the farro use 6 cups of low sodium chicken stock. Simply bring stock + farro to a boil & then a gentle simmer over medium heat for 30 minutes. Strain & rinse with water to cool.

Recipe courtesy of hey modest marce.