Farro Salad

Ingredients
1 1/2 cups dried Farro (cook according to directions)
1 1/2 cups tomatoes, diced
1 cup seedless English cucumbers, diced
1/2 cup red onion, minced
3/4 cup carrots, julienned
1 cup mandarin oranges
1 cup canned garbanzo beans, drained and rinsed
2 cups Arugula
1/2 cup green onions, sliced
1/2 tsp garlic, pressed
1 tbsp fresh oregano leaves
juice of 1 large lemon
3 tbsp olive oil
1 tbsp champagne vinegar
salt
pepper
1/2 cup feta cheese, crumbled

Cooking Tools

Stock pot with lid 

Directions

Cook Farro according to manufactures direction, drain of any excess liquid in colander and let cool to room temperature.  Place Farro in a mixing bowl and add all the ingredients except the mandarin oranges.  Toss until well coated, salt and pepper to taste.  Toss in the mandarin oranges last so they don’t break apart.
Serve at room temperature.
Serves 4