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Farro Salad with Mixed Berries and Basil-Mint Vinaigrette
For the Herbed Vinaigrette:
1/4 cup extra-virgin olive oil
Juice from 1 lemon
Handful fresh mint leaves
Handful fresh basil leaves
1 Tablespoon honey or maple
1/2 Tablespoon Dijon mustard
For the Salad:
1 cup cooked farro, sprinkled with sea salt and a drizzle of olive oil
Handful toasted pistachios, roughly chopped
1/3 cup California Giant Blackberries
1/3 cup California Giant Blueberries
Handful fresh mint, roughly chopped
Handful fresh basil, roughly chopped
Handful baby arugula or micro-greens, optional
Start by adding all the ingredients for the vinaigrette into a food processor or blender, and mix until smooth and creamy.
In a medium size bowl, toss the salad ingredients with the vinaigrette and mix well. Serve and enjoy!
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