About recipe

This salad combines healthy portion sizes of cooked whole grains, vegetables, cheese, and seeds.

Ingredients (serves 4)

• 1 cup farro (or brown rice)
• 1 teaspoon kosher salt, divided
• 8 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1/2 cup parmesan cheese, shaved or shredded (not canned Parmesan)
• 1/2 cup sunflower seeds
• 2 cups baby spinach or arugula leaves
• 1 cup parsley or basil leaves, chopped
• 1 cup mint leaves, chopped
• 3/4 cup halved cherry or grape tomatoes
• 1/3 cup thinly sliced radish

Preparation

1. In a medium saucepan, bring farro, 1/2 tsp salt, and 2 1/2 cups water to a simmer. Simmer, covered, until grains are tender and liquid evaporates, about 30 minutes. If all the liquid evaporates before the farro is done, add a little more water. Let cool.
2. In a salad bowl, whisk together olive oil, lemon juice and remaining ½ tsp of salt.
3. Shave parmesan cheese with a vegetable peeler and add to dressing.
4. Add farro and sunflower seeds and mix well.
5. Fold in greens, herbs, tomatoes, and radish.
6. Serve at room temperature or chilled.