FARRO AND SPROUT Salad With Citrus Vinaigrette

Ingredients:

● For the Salad
- 1.1 cup farro, cooked and cooled
- 2.2 cups mixed sprouts (e.g., alfalfa, broccoli sprouts)
- 3.1 cup cherry tomatoes, halved
- 4.1 cucumber, diced
- 5.1 bell pepper (any color), diced
- 6.½ cup red onion, finely chopped
- 7.¼ cup feta cheese, crumbled (optional)
- 8. ¼ cup fresh cilantro or parsley, chopped
● For the Citrus Vinaigrette
- 1.¼ cup olive oil
- 2.2 tablespoons fresh orange juice
- 3.1 tablespoon fresh lemon juice
- 4.1 teaspoon honey or maple syrup
- 5.1 teaspoon Dijon mustard
- 6.Salt and pepper to taste
● Optional Toppings
- 1.Avocado slices
- 2.Toasted nuts or seeds (e.g., almonds, pumpkin seeds)

1.
Prepare Farro: Cook farro according to package instructions, then allow it to cool.
2.
Prepare the Citrus Vinaigrette: In a small bowl, whisk together olive oil, fresh orange juice, fresh lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper. Set aside.
3.
Assemble the Salad: In a large salad bowl, combine the cooked and cooled farro, mixed sprouts, cherry tomatoes, cucumber, bell pepper, red onion, feta cheese (if using), and fresh cilantro or parsley.
4.
Drizzle with Citrus Vinaigrette: Pour the citrus vinaigrette over the salad and toss gently to combine, ensuring all ingredients are well coated.
5.
Optional Toppings: If desired, top the salad with avocado slices and toasted nuts or seeds for extra flavor and texture.
6.
Serve: Divide the salad into individual bowls or plates. Serve immediately and enjoy this hearty and flavorful sprout salad!
7.
Experiment: Feel free to experiment with other grains like quinoa, couscous, bulgur, or barley based on your preferences and dietary choices.