Italian Farro Arugula & Ricotta Salad
Ingredients
- 8 oz. ricotta salata cheese, crumbled
- 1 cup farro
- 5 oz fresh arugula (aka Rocket)
- 12 oz baby cucumbers diced (12 oz package of 6 cukes)
- 1 package San Marzano style cherry tomatoes halved (approx. 2 cup)
- ½ Cup Italian vinaigrette dressing (suggest Cindy’s Sicilian Vinaigrette)
Instructions
- Cook farro according to directions (approximately 25-30 mins). When done put in bowl and set aside to cool. Can fast track cooling in the refrigerator or if plan ahead can cook it the day before.
- In large bowl add arugula, cucumbers, tomatoes, farro and salad dressing. Mix well to infuse the dressing into all the ingredients.
- Then portion out into individual serving bowls.
Notes
Can add chopped chicken to add additional protein but if so may need to add a little more dressing.
Can make some up ahead of time and take for lunch during the week.