2 cups cooked farro, or brown rice/quinoa/buckwheat
Large handful toasted pistachios, or any nuts
1/4 cup Cal Giant blueberries
1/4 cup Cal Giant blackberries
1/4 cup Cal Giant raspberries
8 ounces halloumi cheese (or any vegan cheese, feta or goat), cut into 1/3 in” thick slices and warmed on the grill or pan for 2 minutes per side on medium heat. Then cut into cubes.
1/2 cup fresh cilantro leaves, finely chopped
1/4 cup fresh basil leaves, finely chopped
1/4 cup olive, avocado or walnut oil
1 tablespoons white vinegar or rice wine vinegar
1 small clove garlic
1 tsp maple or honey
Generous pinch of sea salt
Splashes of water to thin out the dressing
Tip: you could use all basil or all cilantro for this dressing.
Toss all the salad ingredients together in a bowl. Now add all the vinaigrette ingredients into a jar and shake well.
Pour over the salad and enjoy!
You can view the full recipe video here from Brand Ambassador Marie Reginato.
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