Farro Vegetable Salad

• Zest of one lemon
• 1/4 cup fresh lemon juice
• 1/2 cup olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup basil leaves, chopped
• 2 cups farro, cooked
• 1 cup NatureSweet Cherubs, sliced in half
• 1 cup yellow squash, sliced into 1-inch rounds
• 1 cup zucchini, sliced into 1-inch rounds
• 1 cup of baby carrots, roughly chopped
• Olive oil, as needed

1. For the dressing, combine the lemon zest, juice, olive oil, and salt and pepper in a medium sized bowl. Whisk until combined.
2. Add the rest of the ingredients to the same bowl. Stir to combine.
3. Serve immediately. The salad can be stored in your refrigerator. Be sure to stir before serving and add extra olive oil if needed.

lemon, lemon juice, olive oil, salt, black pepper, basil, naturesweet cherubs, yellow squash, zucchini, carrots, olive oil

Taken from www.yummly.com/recipe/Farro-Vegetable-Salad-1215356 (may not work)