Asian Farro Salad

• 1 cup Semi-pearled Farro (uncooked)
• 2 cups Broccoli Florets, Steamed
• 1 cup Edamame, Steamed (no Outer Shell, Please!)
• 2 cups String Beans, Sauteed Or Steamed (your Choice!)
• 1/2 Large Red Bell Pepper, Cut Into Thin Strips
• 1/4 cups Canola Or Vegetable Oil
• 1/4 cups Olive Oil
• 2 Tablespoons Rice Wine Vinegar
• 2 Tablespoons Low Sodium Soy Sauce
• 2 Tablespoons Lime Juice
• 2 teaspoons Dijon Mustard
• 2 cloves Garlic, Finely Minced
• 1 teaspoon Fresh Ginger, Grated
• Salt And Pepper, to taste
• Hot Sauce Or Chili Flake (optional)

1. 1.
2. Cook farro according to package directions (should take approximately 20-25 minutes).
3. 2.
4. Combine the prepped broccoli, edamame, green beans, and red bell pepper in a large bowl.
5. Set aside.
6. 3.
7. Combine all of the dressing ingredients in a bowl and set aside (I use a mason jar and shake to combine ingredients).
8. 4.
9. When farro is cooked, drain thoroughly and add it into the bowl with the vegetables.
10. 5.
11. Pour half of the dressing onto the salad and toss thoroughly.
12. Add more dressing if necessary.
13. 5.
14. Serve while still warm (but this tastes wonderful out of the fridge too).

broccoli, edamame, string beans, red bell pepper, canola or, olive oil, rice, soy sauce, lime juice, dijon mustard, garlic, fresh ginger, salt, hot sauce

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/asian-farro-salad/ (may not work)