A fiber-packed salad with a sweet tangy dressing
Instructions
- Cook farro according to package directions. Pour farro in a colander and run under cold water to cool completely.
- Whisk pineapple juice, basil, olive oil, vinegar, agave and salt together in a small bowl until well blended; set aside.
- Assemble remaining ingredients in a large mixing bowl. Add vinaigrette mixture to salad bowl and toss gently to combine
